Monday, May 15, 2006

Chicken Sausage with Sage & Red Wine

Haven't had much time to cook, create or even post about food. Saturday, I worked my regular job and then I worked an event in the evening (birthday party for a 13 year old. I am guessing the budget was over 20,000). Sunday was a 6 am start, but that meant I finished work early and Rob and I had time to make sausages (we are so addicted now). This time, the recipe is Rob's; a blend of sage, roasted garlic and red wine. We were over confident though and slightly overstuffed them, meaning that they burst their casings during cooking (I say we, but really, it was me.) Still delicious and sausages to be proud of.


My sausage inna bun (get em while their hot) was served with red onions, mayo and grainy mustard, as well as Rob's delicious spicy coleslaw.

5 comments:

kickpleat said...

wow, i'm so envious of that dinner!!! your coleslaw looks delicious too.

wheresmymind said...

Grainy mustard really is the only way to go with such a yummy product as far as I'm concerned!

Erika said...

You've really got me thinking about sausages. Do you make big batches and then freeze them? I wonder if I could find casings around here...

Catesa said...

im drooling so hard right now. homer style lol

Randi said...

Are you following the charcutirie thread on egullet? You should see some of the sausages and bacon those ppl are putting out.