Tag Archives: Sausage

New Tastes at Tria

The most pleasant afternoon in Philadelphia includes lunch at Tria near Rittenhouse Square.  I know that there I will enjoy a relaxing meal comprised of interesting wines and delicious plates.  On my most recent visit with my husband this weekend, we noticed several new additions to the already varied menu. (See “A Spring Fling: An Overnight in Philly” under “Culinary Chronicles” for a review of Tria.)

To sample the new preparations, we decided to share three new “snacks” – Tria’s small plates.  The first was the Warm Tuscan White Bean Spread with Paprika Toast.  The melt-in-your-mouth spread, served in a crock to keep warm, was accompanied by toasted slices of baguette dusted with paprika to provide some added color and mild spice.  This was so good that I will attempt to replicate it at home.

We then savored the Country Pâté with Pickled Onions and Red Wine Mustard.  The generous portion had an excellent taste and texture with just the right amount of pistachios.  What a treat! We paired these courses with the sparkling Blanquette de Limoux from the Languedoc, France, accurately described as having a creamy palate and toasty fruit.

Pate

The next dish was the Housemade Fennel Sausage with Sicilian Lentils and Parmigiano-Reggiano.  The thick slices of sausage displayed ample fennel seeds and flecks of red pepper.  The warm, earthy lentils were balanced with a basil pesto decorating the edges of the plate.  With this course we paired the Grenache Blend whose smoky cardamom flavor complemented the spices of the sausage.

Fennel

Although we intended to sample some of the ever-changing extensive cheese selection, we simply did not have room…next time!

Spicy Merguez and Mango

This weekend I was happy to find Merguez sausage at Whole Foods.  The red, spicy lamb sausage called for a perfect pairing – couscous, rice, beans? I decided to go with a French theme and prepared French green lentils.   I added some sweetness to the spiciness of the sausage by adding a few slices of Champagne mango, my favorite variety of mango.

MangoTo prepare this dish, simply sauté the lamb sausage in olive oil in a non-stick pan.   (Were we enjoying spring weather, I would have grilled the sausage outdoors; however, we in the Northeast are still experiencing snow events!) The links are thin, so they only take a few minutes per side.

To cook the lentils, place one cup of lentils and four cups of water in a medium pot, bring to a boil and then turn down to simmer for about 20 minutes.  Taste the lentils to make sure that they do not become mushy and fall apart. Drain the lentils into a bowl and drizzle with extra virgin olive oil and freshly squeezed lemon juice.   Season with salt and pepper and stir together.

Plate two scoops of lentils with a sausage link sliced into two.   Add some fresh slices of Champagne mango and a slice of lemon.   The bright yellow of the mango and lemon alongside the red sausage makes for a vibrant plate.

LambLentil

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.