No, not that kind of sausage fest (though we did attend a Halloween party on Saturday that was chock full of cute boys). Our good friends L and M—who are foodies on a level that Joe and I only dream of—invited us over for dinner last night after making their own sausage on Saturday with pork shoulder from a locally-raised pig (purchased in Groton, MA).
The sausage was delicious, and the ingredients simple: just salt, pepper, garlic, and wine (and natural casings). They served it pan fried on a bed of caramelized onions with a side of sautéed Roxbury Russet apples, a hearty brown bread, and an Aglianico from Basilicata (our contribution). What a meal. Thanks, boys.