- grilled fresh pork sausages
- fried potatoes, onions and cabbage
- sliced tomatoes from the garden
The sausages were simmered in water for about 15 minutes before being browned/crisped on the grill.
The potatoes, onions and cabbage weren't really fried per se, but that's what we always called it when I was a kid. I cut some red potatoes into fairly thick slices and parboiled them until they were just barely tender, then stuck them in a deep skillet with some olive oil and chopped onion. Once the onions and potatoes had a bit of color, I added some chopped green cabbage. After the cabbage had wilted a bit and gone shiny, I crumbled in some dried rosemary and thyme, along with a big pinch of salt and a few grinds of pepper. Then I turned off the heat and covered it, just letting it sit until the potatoes had softened a bit. (Alternatively, you could fry off some lardons of bacon and cook everything in the grease from that instead of olive oil, cutting back on the salt a bit.)
The tomato was a nice cool antidote to the spicy sausage.
Normally I would wash all this down with beer, but I have SUCH a headache.