February 15, 2012

Sausage with Green Pepper and Onion

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There was a bit of bread left. After the mussels. After the shrimp. Bread left for sausage with green pepper and onion.

I found it necessary to pull out the dijon. For this sausage begged for it. After all, this wasn't the spicy Italian sausage we usually ate. This was a beer boiled (equal parts Miller High Life pony and water) andouille sausage.

I find myself distracted by the memories of that Sunday. The swaths of steam undulating beneath the camera lens. Our full bellies and the sleep that followed.

16 comments:

  1. What a lovely sunday indeed. I can't remember the last afternoon nap I had so treasure them.
    What is Down the Garden Path like? Sounds like an interesting read.

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    1. I think you'd like Down the Garden Path. He rambles, but in an engaging sort of way. Clever and funny, I think.

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    1. I hope so. What have you been eating these days?

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    2. I had an excellent grilled sardine sandwich yesterday at a place called Fish in Sausalito.

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    3. I believe I would have ordered the exact same thing.

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  3. Replies
    1. We tend to keep dessert simple. Mostly a cookie with a little coffee. But always :)

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  4. I think the green pepper is highly under-rated ... they add such a beautiful earthy flavor to everything! Nice post.

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    1. I agree. We love adding them raw into salad as well.

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  5. Tracy, I just made (and posted about) some delicious mustard, perfect for those sausages.

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  6. Sausage and dijon - yes! We sometimes have sausages with a garlicky, lemony broad bean mash (and some sourdough if the greed is upon us). Love the idea of green pepper and onion. With a couple of glasses of red wine at this end...

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    1. And wine, yes! I love that..."(and some sourdough if the greed is upon us)". Genius words.

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