Posted: Mon Jan 12, 2009 2:56 pm
That looks really good, Dave! I made it right about the upper heat level of Mrs. Werks, so I understand that dynamic. Were you able to char the sausage in the pan before adding the other stuff? I find that adds a nice dimension to the taste and a little crispness in a dish that otherwise doesn't have any. Almost like built-in fond.
Because it cooks a long time, and it's just as easy to make a lot as a little, I make a rather large batch and freeze double portions. That way I don't have to wait hours to eat it later.
Because it cooks a long time, and it's just as easy to make a lot as a little, I make a rather large batch and freeze double portions. That way I don't have to wait hours to eat it later.