The Weekly Dish: Summer Sausage and Saison

Summer Sausage and Saison

One of my favorite things to grill in the summer is sausage and peppers—but not just any sausage. At the Ballard Farmers Market on Sunday I bought a couple large links of Sea Breeze Farm’s “Moroccan Sausage,” which is seasoned with white wine, buttermilk, allspice, preserved lemon, cilantro, and a Baharat spice mixture (used in Arab cuisine), consisting of, in this case, cumin, coriander, clove, cardamom, nutmeg, cinnamon, and paprika. Every bite of the deep, rich, baking-spice-accented sausage was momentous, its color beautifully dark against the bright-red peppers and the yellow summer squash (the sweetness of the veggies was also an excellent counterpart). It’s such a simple thing to make, yet looks so bright and beautiful when served. To bring it all together, as a good wine or beer should, I paired the meal with Propolis Brewing’s “Beltane” Saison with elderflowers and brett. The sour beer hit the right third note, and, served in a wine glass, made the whole rustic presentation a tad elegant. You can also find the sausages at the U District Farmers Market on Saturdays or at the farm’s restaurant and retail space, La Boucherie, on Vashon.

nsprinkle@seattleweekly.com

 
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