Leftover Sausage

One more Montreal post to enjoy being about a week ahead of the New York Times. They may have better writers and photographers, but they just can't keep up. Here's this blog's take on dining in the city.

Pictured above is Toulouse sausage (as previously mentioned, from the Jean-Talon Market), Cameo Apples, Sage from the garden, and some Ohio heavy cream. More on this later . . .

. . . It's been a while, but here's the quick narrative. Prepare pasta as usual. While that's going saute chopped apples and sage in a good amount of butter with salt and pepper. Once apples are getting tender add some cream to the pan with the apples and cook it all together till you're good with the thickness. Add sliced sausage and pasta, stir, check seasoning, and serve.

Toulouse Sausage

With fries, two types of mustard, and homemade mayo. The mustard to the left is nothing-special whole grain mustard. The one on the right is Garden Vineyard Grove's Muffulata Mustard. It's like a New Orlean's style muffulata sandwich in a jar, with all the essential ingredients (except the bread, meat, and cheese). Really good stuff that will likely be available at the Crocker Park farmers' market. It's always worth stopping by her stand to try her wine jams. They're sweet, winey, and clean tasting (I'm just a fan and don't benefit from her success, but I do root for her.).

My mayo post is here. This one contains a little more mustard and I kept it relatively thin.

The fries came from half of one Russet potato cut on a mandolin. I had picked up a knock-off Benriner Mandolin in Montreal and was looking for an excuse to use it. These match sticks were as big as the device could cut, and I fried them twice in a wok with a little duck fat and seasoned with salt and pepper. Looking forward to using the Japanese mandolin on this summer's produce.

The sausage was picked up at the Jean-Talon Market and was made with the requisite pork, wine, and garlic. It was very nice, and I'd like to try it made with some fancy pork from happy pigs. I haven't been able to find Toulouse sausages anywhere in Cleveland, and if someone knows where they're available I'd love to know. For these I went with a quick sear in a little duck fat, and then put the pricked sausages in a 425 oven for a short bit.

Overall a good light meal and a good time reliving some moments from last weekend's trip.