Sun. 27 May
The Saturday before Memorial Day, and at Findlay Market, Kroger's Sausages was under siege. Still, we managed to get some andouille for potato salad for the Classics Dept. cookout (see above) and some Biermetts for that night's dinner. Just browned them in the pan with the onions, which are done low and slow, with a little oil, and covered. First the onions get transparent, then limp, and finally they caramelize - you can open the pan for the last stage, and even give them a shot of paprika to make them browner.
Dinner was accompanied by - what else?- cold German beer.
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