Last night for dinner we planned to have pork belly on rice. But when the pork belly was thawed, it was only broth with a few scraps of pork belly. So I browned some Red Mesa ‘Gimme Garlic’ pork sausage, sliced the browned sausage, and added it to the broth. Since the rice was in a chicken stock, I combined the rice and broth. It made a fairly liquid, soupy stew. The garlicky sausage was very good with the rice and broth. The broth was rich enough that the chicken stock with the rice gave little flavor to the stew. It made a very tasty, filling dinner on a cloudy, rainy evening. We enjoyed the soupy stew with a 1999 Ravenswood ‘Icon’ (73% Syrah, 16% Mourvedre, 11% Grenache) - nice rich currant and berry fruit, ok acidity, with a medium long fruity finish. All was enjoyed listening to several C.P.E. Bach Flute Concerti, along with the falling rain.