The sun has shone down on Warsaw frequently this fall. So, usually, I trot about town in the late afternoon, making sure to wiggle after a day of sitting and reading. I peek at food stands and pause in parks. In other words, I generally enjoy the brisk weather but am somewhat aimless. In the height of discovery, the sun tends to set, a couple of rain drops fall, and I realize that I've got a place to be: home. These earlier and earlier evenings encourage meals that percolate for a while, and so I've taken to making stews and soups. (Plus there's nothing like a cold eggplant curry for lunch at the archive to inspire you to get back to work!)
Good thing sausage tastes mighty delicious in soup. I bought a smoked sausage, chopped it up, and browned it. The whole apartment smelled like a campfire, and my roommate even had an allergic reaction to this suffocating aroma. Tantalizing, though: what would it taste like? The smokiest beef jerky? I crafted a split pea soup around the idea that this was a salty, strongly flavored sausage. All in all, I would say my white sausage experience leaves me over-cooking things a bit...but this sausage packs a punch. It ended up being a much-needed textural counterpoint to the soup. And crunchy, too. The triumph of my work was drizzling balsamic on this soup, the sweetness made the meatiness of the sausage make sense.
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