16 Dec 2009

Culinary Experimentations with JC - Jerk Sausage Supreme Linguine

Tonight creation was one of the more strange, unique creations to come across my table.  Without my wife around, I took experimentation to another level.  I’d call it caribbean fusion, but fission is probably a more accurate descriptor.

My intent was to use some recently acquired allspice to create a Jamaican inspired jerk.  It turned into something very different, however.  First, I placed olive oil, red wine vinegar, garlic, allspice, dried minced onion, a jalapeño pepper, ceyenne pepper, thyme and brown sugar into a bowl and heated it up.

I then took some sausage which had been sliced into little slices…

…and threw it into the mix!  Then I added a lime and let the sausage cook in the simmering liquids.

Then I added in corn, and let it simmer until it thickened.  I served it over linguine with some good stinky cheese and more thyme.

The end result was a pleasant surprise, despite the general lack of color.  The sausage carried a lighter flavor, while the sauce packs a moderate punch of jerky-ness on the back end, which is offset by the cheese and pasta.  So, despite the utterly odd amalgam of flavor, I fell upon a moderately successful dish.

My personal tip: don’t try this at home, or when people are visiting.  While the dish works, it is not a normal combination of flavors.  It combines two dishes into one.