Today’s sandwich features another outstanding homemade sausage from Fresh Approach; this time, their Garlic & Cheese pork sausage, with a salad of marinated chopped tomatoes and fresh pearl mozzarella.
The bun is a “Small Italian Roll” from Botto’s Bakery in Portland. I first purchased them because I thought they would be Wonder-esque: pillowy, soft, and completely devoid of any nutritional value whatsoever. I was pleasantly surprised to find that these rolls had a little more character than that. They were heartier, and stood up to the moisture from the marinated mozzarella and tomato. Also, they go moldy after about two days in the cupboard, which indicates to me that they are (comparably) low in preservatives.
A final cooking note. I am now convinced that either: 1. I don’t know the first thing about cooking sausages, or, 2. The sausages from Fresh Approach are inherently flammable. I didn’t cook them on the stovetop, this time, they caught fire under the broiler, after a few seconds of shooting flaming asteroids of fire out of the pan.