You can’t see it, but there is a faded Mauviel swoosh scar just to the left of this fresh Mauviel swoosh. Unbelievably, I’ve sizzled in the handle of my favorite Mauviel pot on my forearm for a second time. Brown Note Sausage is to blame. I’m supposed to detail Brown Note Sausage in a later post, but perhaps with all the danger involved, I’ve procrastinated. It’s really simple. Brown the sausage, pull it out, make a sauce with buttah, thyme and onions, stick the sausage back in and put in the oven. After it gets all browny and bubbly, pull it out … this is the tough part … beware! the handle is hot. I know the handle is hot, but for whatever reason ( I’ll blame the children ) I sizzled my forearm. Don’t sizzle your forearm. Someday I’ll write up Brown Note Sausage, but for now, I’ll give you a little inspiration for its name.

The Brown Noise

The dish is actually yummy and doesn’t elicit a similar response to that of the South Park Brown Noise.

I’ve seen recipes call for Toulousaine sausage that featured a picture of short sausages that were not exactly Toulousaine. I’m sure the spices were right, but for me it’s the extremely long-ness of it all that captures sausage inspired by Toulouse.

When you buy this type of sausage from the butcher you don’t tell them, “how many” but rather, “when.”. When do you want them to stop winding sausage around their forearm.

A bit of a boil, then a brown. Pull out for some sauce. Stick it all back together like BFFs and pop in an average oven to make up again. We call this “Brown Note Sausage .” I suspect I’ll detail this later.

He said to boil it with friends. Then, serve it as a broth with sausage cut up on the side.

As a huge fan of broth-n-meat, I acquiesced. I suppose we’ll soon see its power.