Ah, it is the 2nd of March. And the Philadelphia area is getting slammed with snow. How foolish. I'm ready for spring (though, perhaps this is good practice for me, considering that I am contemplating a move to northern climes).
But maybe the snow is also a good thing--because it affords me more chance to consume roast sausages.
Now, I really hate the word sausage. I think it sounds strange--not at all something that I would like to eat. But I do love it. I adore sausages in most of their forms--right down to that stalwart staple of my daily breakfast, the veggie sausage.
But in its roasted form, sausage assuaged deep, deep cravings that I'd been having. All winter, I've been wanting hearty, rich foods--stews, beef dishes, things that stick to your ribs and warm you from the inside out. I mostly tried to assuage this desire with pizza and soups, but I knew that I could something else when I two small but beautiful parsnips called my name at the farm market last weekend. Sliced, joined by potatos, organic onion, and a gorgeous organic carrot, I roasted them in the oven until they were tender and their outsides were approaching crispy. In a separate dish, I placed 2 browned spicy italian sausages in olive oil and slid them into the oven.
I can't really describe why I like roasted sausages so much. They taste the same. But somehow they seemed heartier, more wholesome. Delicious, when accompanied by roasted vegetables. I even made a kind of a lunch casserole for the next day, slicing up the remaining sausage and mixing it with the leftover veggies and scattering a layer of parmesan and mozzerella cheese on top.
True. Winter. Fare.