Tuesday: Sausage and green beans

Saucisson vaudoise was on sale at the Coop, so I picked up one of those and prepared it following the Saucisson en papillote recipe from Kaltenbach : cook the sausage in a parchment wrapper with minced shallot, diced carrot, and a bit of red wine. I also made the suggested accompaniment: onion salad, though I modifed that pretty substantially : onion slices lightly caramelized and then mixed with a dressing of white wine vinegar, grainy mustard, dill, and rapeseed oil

To accompany I cooked a bunch of green beans with chopped peppers.

Of course we also had a green salad.