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.