Garlic Sausage - what to do?

[gertie]

A friend just got back from a trip to France. Apparently they asked her did she have any food not sealed up in commercial packaging and as this sausage came vacuum sealed she said no and they waved her through. I question if she was supposed to bring it back, but it's here now so certainly I will be enjoying it heartily. I'm trying to come up with a way to serve it.
DH immediately went for some wheat buns at the local deli as he was thinking they'd be somewhat like a bratwurst (they're light in color). He loves them with that good grainy mustard and kraut, but given I can see the garlic and fresh green herbs in them, I think we shall find they have more flavor than brauts.
I was kinda eyeing the Ratatouille recipe Anne put in (I hope the entire French continent isn't frowning at the offense of adding sausage to that) as I think it would be tasty, but was sort of thinking perhaps some other recipe might come to mind for one of you. I have two packs totaling about 12 sausages and about 18 hours before I plan to serve dinner using these so any ideas appreciated.

[sunshine817]

Hi, Gertie-- depending on what the package says, the green bits might also be cabbage...

You could put them into a cassoulet, or just simply saute them and serve them with panfried (risolee) potatoes.

You could serve them alongside the ratatouille, but I wouldn't put them in it.

(and yes, your friend got lucky -- processed/cured pork products are strictly forbidden from importation to the US)

[gertie]

This morning for breakfast I parboiled a potato, layered thin slices over the bottom of a small baking dish greased with olive oil, then sauteed onion and one sausage chopped up. I put it over the potato and arranged some thin slices of fresh mozzarella over it. Whipped up five eggs with a little milk and poured that over and baked it about thirty minutes. Was a very tasty breakfast and gave me a chance to taste what the sausage is like.
Turns out the green is herb, I think chives. I'm still not sure what to do with the bulk of them. Turns out there were twenty, ten per pack. Maybe a ragout with Cannellini beans, sausage, onions, some roasted red peppers, carrots, little rosemary...serve it over some squares of fried polenta. (can you toast polenta squares?) I'll let you know if it turns out well.