A Paradocs Abroad

I made this last night, and it was delicious. Used 3 kinds of fresh saussage (including a little merguez) from the traiteur instead of kielbasa. Left out or substituted some of the things we don't have in our diminished kitchen here (sour cream, horseradish, anchovy paste, fresh herbs).

Paired it with some country bread, and a 2003 Syrah (vin de pays des Côtes de Thongue). The merguez and strong broccoli taste were well up to such a "big" wine.

Heating up the left-overs for lunch now...