Kind of a weird one from the NYT: sausages roasted with onions and grapes. It got lots of good reviews and had some flexibility, so why not? I used hot Italian sausages, with some rosemary and fennel, and added some sliced red potatoes as well. Otherwise as written. My only minor complaint is that it seemed like my grapes (smallish red ones) were still pretty firm, when I expected them to be soft and juicy. Maybe slice them? Or a different variety? Cook the whole shebang longer? I would also add more onions but overall we both really liked this unexpected pairing. Plus Jason finally got around to making crumpets, which he had been threatening to do for a while. Very nice toasted with some butter.
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