{"id":4853,"date":"2015-08-03T20:05:59","date_gmt":"2015-08-03T20:05:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4853"},"modified":"2015-08-03T20:05:59","modified_gmt":"2015-08-03T20:05:59","slug":"wild-boar-sausage-fresh-black-beans-grilled-quash","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4853","title":{"rendered":"wild boar sausage, fresh black beans; grilled quash"},"content":{"rendered":"

\"wild_boar_sausage_beans_squash3\"<\/a><\/p>\n

Not vegan. \u00a0But very good, and the vegetables were much more than just supporting stars.<\/p>\n

 <\/p>\n

I had gone to Eataly to pick up a loaf of bread, and some mint. \u00a0The night before that, Friday,\u00a0we had enjoyed\u00a0fish<\/a>, and the Saturday night I found myself at Eataly there\u00a0would be a totally\u00a0vegetarian pasta<\/a> on the table. \u00a0I knew I wouldn’t be able to pick up fresh seafood for Sunday’s dinner, so\u00a0I had been thinking of defrosting a\u00a0small amount\u00a0of meat, either a duck breast or two lamb chops, for the two of us.\u00a0\u00a0I hadn’t committed myself to either, and I suppose I had left myself open to being distracted by the bounty I knew awaited at\u00a0our almost embarrassingly-blue-ribbon local Italian food outlet.<\/p>\n

I bought some sausage.<\/p>\n

Barry had recently mentioned that locally-sourced sausage might be\u00a0an attractive alternative to our more usual\u00a0entr\u00e9es, so when I spotted the little sign inside the meat display case which read, ‘wild boar sausage’, which also\u00a0included\u00a0information on\u00a0its origin, it felt like it was a natural.<\/p>\n

My next assignment was to figure how to combine it with the very specific\u00a0supply\u00a0of vegetables I had available. \u00a0I was still improvising up to the moment I plated the sausage and the vegetables, but I think I did myself proud, and I was surprised that I was able to\u00a0come up with what seemed like a\u00a0fairly Italian meal in the end.<\/p>\n