Having discussed breakfast (See Meal #1 ), it's now time for lunch. A sandwich. A sausage sandwich. Across the Pond in the Colonies, particularly in the Northeast, there's a thing about sausage sandwiches. They are ubiquitous, hefty and chewy and overstuffed and sloppy and seldom very remarkable. The bread isn't as good as the bread here in France. The sausages are basic pork sausages, not very interesting. And the other ingredients...well, you get the picture. I'm a fan of French food...locally sourced, in season, grown for the taste and not the ability to be shipped across a continent. But I do miss a good sausage sandwich. So let's put together a suitably French version. Ingredients: I start with a loaf Aveyronnais from our local baker. It's crisp on the outside, soft on the inside, a bit bigger in circumference than the average baguette but a bit smaller than the petrissane that I had for breakfast, and nice and grainy. Made, logically enough, exclusiv
MUSINGS OF AN EXPAT AMERICAN