Saucisse Provencale

Last night I prepared a simple but tasty first course featuring a lamb, garlic, rosemary and mint sausage made in store at Whole Foods.  I sautéed the thin link sausage in a bit of extra virgin olive oil until it browned, only about five minutes, turning it several times.  Accompanying the sausage on the appetizer plate were some baby greens – red chard, spinach and arugula – drizzled with spicy harissa oil; a sun dried tomato; and a dollop of Edmond Fallot Provencal Dijon mustard flavored with red peppers, garlic and olive oil.  The perfect bite consisted of a slice of sausage, a leaf of green, a small piece of tomato and a touch of the mustard.

 

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