Tuesday, October 22, 2013
Last night we had a small dinner party for friends. I wanted to serve something relatively simple and something beer-friendly. Since we are lucky enough to have a fantastic sausage-maker nearby in The Hungary Butcher, we ordered a variety of sausages and grilled them up.
We got our favourites: Hawaiian Bacon, Spanish, Jalapeño Cheddar and Honey Garlic.
Once they were grilled, I sliced them up on a platter.
We served the sausages with a variety of accompaniments: crudités with avocado hummus, chow-chow, bacon jam, stuffed cherry peppers, cranberry ketchup and a variety of mustards. Plus a variety of breads: rye, Italian, soft pretzels and slider buns.
I made some simple quick-pickled onions and served them with kosher dills, pickled beets and sauerkraut.
The pickled onions couldn't be easier. Simply slice a red onion thinly and place in a jar. Disolve 1/2 a teaspoon of salt and 1 tablespoon of sugar in 1/2 a cup of vinegar and 1 cup of water.
Cover the onions with the liquid and refrigerate for an hour. The onions become mild and tangy and are delicious with these sausages.
Last but not least, our guests contributed some beautiful cheeses. We had Spanish Manchego, La Sauvagine, truffled brie, Gunn's Hill Five Brothers, 3-year-old cheddar, Oka, and smoked cheddar.
Oh, and the beer!
This was a nice way to eat. We were able to linger and graze for hours before we were totally stuffed.