Thursday was the start of the baseball season (at least for Chicago Cubs fans). I knew I was going to have to figure out a GF, DF, and corn-syrup-free alternative to Hot Dogs/Brats . . . turned out to be trickier than I expected. According to the guy at my local meat counter, in order to be a “brat,” and not some other kind of sausage, the sausage must contain milk . . . who knew? Not me. Seward Co-op has a great meat department where they make their own sausages, most of which I can eat . . . my favorite are Umbrian (with raisins & pine nuts) and Lime-Mango Chicken Sausage, but neither of those will do as a substitute for a baseball brat, and no-go on dairy-free brats . . . so I ended up buying Polish Sausages instead.
I sautéed some onions and peppers and served the sausage over rice with the onions & peppers . . . but it wasn’t quite what you want to accompany a ball game. So this morning I decided to try to bake some Gluten-Free Hot Dog Buns. I used Annalise Roberts’ recipe from Gluten-Free Baking Classics. The pan I have is an Italian Bread pan (rather than the thinner baguette pan recommended in the recipe) . . . so the buns were a bit flat . . . but they worked!!
So this afternoon I had sausage/onions/peppers on a GF bun while listening to the Twins game on the radio . . .
To paraphrase Field of Dreams:
Is this heaven?
No, it’s baseball.
No contradiction intended.