Last week I decided that I was going to try to make vegan sausages. I did a bit of internet researching and found this which really comes from here. But seeing as I am incapable of following directions or recipes and I couldn’t stick to measurements I made up my own and went a little nuts on fun spices. Jess really likes fennel and I don’t really cook much with it but I ground some up and put it in the sausage.
While I was grinding the fennel I realized why I don’t cook with much fennel. When I was a kid my dad would let us spice out own hamburgers. He would open up the spice cabinet and tell us we could put anything we would like in them and we would mix in ridiculous spice combination. Well, I think I must have used to much fennel and it caused some sort of aversion. Anyway, looking back it was pretty rad for my dad to let us experiment with spices, but, on with my vegan sausages.
I also made an onion suace with carmelized onions and some garlic that I roasted in the oven to put over the sausage.
So, jess has nailed down not only my palate in relation to wine but also my palette in relation to the spices I use when cooking and what wine would go with it. Damn, it is awesome to have my very own sommelier! She has often paired my foods with wines from the Montsant region of Spain. There has not been a single wine from there that I haven’t liked. Now I need to do more research. Gee, thanks Jess for giving me yet another expensive snobish taste to add to beer, coffee and writing utensils.
Anyway, on with the meal