Sausage Bake

Nat says it best so I’ll just let you read her words. If that saucy broad Nigella says yes, it’s basically like the word of God, if there were such a thing...

I was inspired to make this when I was at Hopcott Premium Meats. Sunday afternoon I got in my car and started driving. No plans, nothing in mind, I turned left and just drove. As I started approaching the boons of Pitt Meadows, how could I not turn off and hit up Hopcott?

Have I babbled about Hopcott before? I must have if I posted about that roasted corn, yellow tomato, yellow zucchini and leek soup. I had no idea what I was looking for but saw some real purdy golden beets, red potatoes and leeks and was hit with the sausage bake idea. I used the last of the sausage that I made last summer in that sausage making class that I haven't blogged about. It was really nice that the pork from the sausage making class and pork from the butchering class no longer brings any memory of the twatface of a man that I took those classes with. In fact, I don’t think of him at all. Well, except for right then.

That made me quite happy so I stopped at the boozerie and bought myself another bottle of scotch to add to the collection. The bigger the scotch collection, the higher my self esteem, right? Like how I make excuses to buy scotch for myself? The Fine Scotch Collection of the one Ms. Moonbeam Bouvier, esq. is proud to announce the arrival of the Auchentoshan Triple Wood to the family.

I first tried this one (the full one on the left) at Nat’s birthday gathering at Central Bistro in the West End per the recommendation of The Captain. Single malt, triple distilled, matured first in American bourbon oak, then two kinds of Spanish sherry casks. The box tells me this results in a whisky rich with a dark fruit, thick butterscotch and roasted hazelnut taste. My mouth tells me this results in fucking tasty and drunk.

Okay, back to sausage bake. I added a bit of balsamic to the mix, for no reason. Before:

After:

Ta-dah!

Wow, sweet roasted vegetables, beautiful bratwurst, spicy Italian sausage paired with a super gingery ginger beer (that was named after me. My moods, not pubic lice.) was close to one of the best dinners I’ve put together for myself in a while. Leftover lunch today was delightful but a ginger beer at my desk would have made it WAY better. Today definitely could have used desk liquor. All in all, delicious. *sweeping curtsey*