Garlic Sausage

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On with the sausage making, I went for the basic – garlic sausage from the Charcuterie cookbook. The recipe is simple. Basically pork seasoned with salt, black pepper, garlic and red wine. I added just a little bit of rosemary and thyme to this mix, not enough to make it an herb sausage necessarily but a garlicky one with subtle herb flavors. I browned it in a pan and finished it in the oven, turning out a juicy sausage for dinner.

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I had a small savoy cabbage in the fridge from my last trip to the farmer’s market. I sauteed it in butter with a bit of brown mustard seeds, salt and white pepper. A few splashes of water went in to help the cabbage steam although some parts came out nutty and caramelized.

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The red wine I used in the sausage is Rolling Hills Vineyard’s Pagor Red Table Wine 2007, a California tempranillo wine. It’s pretty tasty with a medium body and light berry flavors. It’s very drinkable on its own even without food. I was looking at the cool bottle the other day thinking that the artwork really looked like Gary Baseman. And it is! Good choice.

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4 thoughts on “Garlic Sausage

  1. Pagor’s Tempranillo is very nice, too. I have heard that the winemaking facility is pretty filthy, but I can’t say I care, when the wine is this nice for this cheap.

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