Tom: Well. This is sacrilege!
Kirstin: Why? Pray, do tell?
Tom: Because, as you well know, we have been cooking the sausage sauce from River Cafe Book 1 on Friday nights every week for about 2,000 years.
Kirstin: We sometimes have clams on Friday evenings in summer instead.
Tom: True. But that’s only a few weeks a year. Normally, wherever we are in the world, we find sausages, sometimes of dubious provenance, and wine, and onions, and tomatoes, and pasta and cream. And this week you’ve gone and used a new recipe!
Kirstin: Did you like it?
Tom: I did, actually. I was expecting it not to be as rich, because it didn’t have any wine in it, did it?
Kirstin: No, but it had another magic ingredient. Can you tell what it is yet?
Tom: Is it Goofy? Is it Speedy Gonzalez?
Kirstin: It’s bacon. And there’s a bit of lemon juice. And sage, as well! And a lot more cream.
Tom: The thing about sausage sauce is that it’s never the same twice. And sometimes it’s a bit dry. And other times it’s lovely and rich and creamy. And that’s the best. And the good thing about this recipe is that it’s pretty similar to that — like the River Cafe recipe when it comes out really well. Also, not putting wine in recipe means…
Kirstin: More for us!
Tom: Which is a good thing since we are drinking 2006 Burgundy.
Kirstin: Would you like some more? I could take pictures of it with my new lens!
Kirstin: I would definitely cook that again. I don’t know why, but for some reason it’s more manageable for larger numbers of people than the usual recipe.
Tom: I think it’s because you mix the cream in and cook it; you don’t have to assemble everything in a mad rush at the end.
Kirstin: And she says you can make it in advance and store it in the fridge for a day or two.
Tom: Ladies and gentlemen, we have a new champion!