Eats/Reads

We didn't have the right pickles to make Aunt Imme's German potato salad so we came up with this version, which we had all the ingredients for. It was great! We used sausage instead of the usual bacon (cause that's what we had on hand). It would have been great with bacon too (duh). Would also be nice served with fresh parsley. We served it with fresh lettuce - a great warm weather meal! I'm sure it would be possible to do a veggie version too - with no meat, just cooking the onions in oil. [The toddler ate some plain sausage, boiled potatoes with butter, and as much chopped up pickle as we would allow her.] 1 small onion, diced 1/4 cup plus 1 Tbsp white vinegar 1 Tbsp oil 2 tablespoons water 2 tablespoons white sugar 1 teaspoon salt 1/8 teaspoon ground black pepper About 1 lb potatoes 2 small sweet and sour pickles 3 small, organic gluten-free pork sausages About 1/2 a head of lettuce Boil potatoes until soft. Set aside. Cook sausages on medium heat in a cast-iron ski...

Another variation on the simple Thai-esque stir fry. 1 lb sausages 2 eggs 2 large leeks 2 tomatoes, cut in 8 wedges each 2" fresh garlic, minced 4 cloves garlic, minced 1 chili pepper, sliced thin 2 tbsp vegetable oil 1 tbsp soy sauce 1 tbsp fish sauce 1 tsp sugar 1 tsp toasted sesame oil Prepare the sauce in a bowl by mixing together the soy sauce, fish sauce, sugar and sesame oil. Cut the sausages into pieces such that each piece is about as long as it is wide. Any sort of nice sausage will do; I've used sweet chili pork, Cumberland, venison, anything good. Heat the oil in a wok and add the sausage. Stir occasionally, cook until the sausage is firm and brown on all sides. Beat the 2 eggs with a little water in a bowl, as if you were making an omelette. Move the sausage all to one side of the wok and pour the egg mixture in. Move the sausage into the egg mixture and let it cook until the egg starts to firm, then stir. The result should be egg-coated sausage bits. Remove the s...