Serious Eats: Recipes
Dinner Tonight: Sausages With Onion and Bay
This is a grill recipe. Perhaps that’s why I picked the recipe on one of the coldest days of the fall so far. It just begs for some charcoal and a nice day. Fortunately, it will passively take the plunge under the broiler.
The author, Roy Finamore, didn’t think it necessary to give amounts for the ingredients. But I did, if just to be a little ornery. However, I didn’t think it was necessary to go into as much detail in the recipe as he did (it’s half a page!). The best part of the recipe is that it’s beyond simple with just a few ingredients, yet it puts such a different twist on the proceedings with those bay leaves.
They really lend a wonderful aroma. Fresh is apparently best, but those are hard to find. Finamore suggests a shortcut for those unfortunate souls who couldn’t find them (me!). Just soak the dried leaves in hot water for about 30 minutes. It worked just fine, even if the process takes almost twice as long as the actual recipe takes to finish!