Since trying out this whole gluten-free life that I may have to live with forever, I’ve been clinging to the foods that are “safe” for me to eat and that I really enjoy; sausage and peppers are pretty much forever house staples and two things I will never know how to exist without (yup, it’s that deep). Typically, we like our sausage and peppers in pasta, but clearly…we aren’t there right now.
For me, right now, food just needs to taste good because two of the main delicious staples of my diet are pretty much gone, at least in the forms that I loved them most (the two staples being bread and pasta). I did try gluten-free pasta about a week ago, though. It wasn’t….bad. It does taste different, though, it has a little bit of an after taste which I’m not used to and not the biggest fan of. I’m sure it would grow on me or whatever, but….it still just makes me sad.
When I was planning out what to make last weekend, I knew I needed sausage in there somewhere because it’s delicious. There is a ridiculous amount of sausage varieties these days; it’s amazing to me how big the sausage section of the grocery store is. Part of me wanted to branch out and try something new, but at the same time I have enough “new” happening with me food-wise that I really wanted to stick to a home favorite, so I went with our favorite links of chorizo (and I did make sure the “G” gluten-free symbol was on it…sigh…..). You can literally use any sausage you like for this; I did see some pretty chicken sausages that would probably be great for this…but again…no more new things for right now.