Good morning,
Writing to you with a major victory: I’m making good (easy!) dinners—and breakfasts by the way, not to brag. But if I can do it, you can do it. And today, I’m sharing my dinner secret:
You know those veggies that you’re a little unsure about? The ones that taste good for maybe one bite, but then start to freak you out? (that’s carrots for me.) When sausage is involved, it actually doesn’t matter what veggies you’re eating (or mildly afraid to commit to), just wedge them on the fork with a slice of sausage, and they’ll taste great.
My favorite sausages:
Al Fresco Spinach & Feta (with a hint of Rosemary) Chicken Sausage: aromatic.
Applegate Sweet Italian Sausage: there are pieces of fennel in these that make the whole experience feel layered and sophisticated.
Trader Joe’s Apple: a classic, but I’ve grown out of them, and that’s likely because of the “prep” I associate with this particular type of sausage
In case you don’t know what I’m capable of by now, this is your formal nausea warning. To be clear, I think I’m a secret culinary genius, but what I did with this pre-cooked meat from 2011-2014 is no longer appetizing to me/vile.
If for any reason this combo felt a little lacking in the moment:
You’ll be thrilled to know I’ve grown a lot since then. I’m preparing and enjoying sausage in a way that’s fit for guests (and more importantly my fragile digestive system). Also, it’s incredibly low-lift for the colorful and varied dishes it makes. I cook the sausage for the time and temp of whatever veggies i’m using and it’s never been an issue. So it’s truly chop, plop and go.
My favorite combos:
Then, for the pièce de résistance side:
And the most shocking detail? No ketchup.
Thanks for reading,
A🥦
Sometimes if I have a specific craving I will mix a small amount of butter with brown sugar and eat it. Life is short
She's a dancer 💃