Pork Sausage

wine with fennel pork sausages


Wine 10

wine with fennel pork sausages

mengathon | Feb 17, 2008 02:46 PM

Last night was as a penne pasta dish, with arugala, tomato paste, garlic, shallots, thyme, and a touch of cream, topped with aged asiago and toasted sliced almonds. This was a spur of the moment adaptation of Mario Batali's orecchiette with spicy lamb sausage. The Côtes de Provence Rosé was adequate, but no more.

Tonight, the sausages will be pan roasted whole, with sides of creamed leaks, and roasted fingerlings with dijon mustard and rosemary.


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