[Nogrod]

This first is an easy one. One that is overtly deemed junk-food. But after all, eating good sausages' and taters' isn't bad at all, especially, if you serve them with lots of fresh sallad!

Sausages and potatoes from the Bree-land

You will waste your time in trying to find a more “Bree-like” bar-food than this one. The Breelanders are famous sausage-makers and their repertoire includes several kinds of sausages – each one more delicious than the others. In order to catch the original flavour, you should use a couple of different sausages: the better the sausages, the better the portions’. Don’t use sausages where the ingredients-table lists water and flour as the first components! Otherwise the choice of sausages is relative to your taste: you can use chorizo, bratwurst, salami, lamb-sausage, or any local fleshy sausage you come up with. This is a dish where the ingredients really count.

- 2-3 small potatoes / person
- Enough sausages (100-200g. / person), at least two different sorts, cut into bite-sized pieces
- The juice of ½ a lemon (for two or three persons’, with more people and ingredients’, the amount of the lemon-juice should be increased)
- 1 small onion / person (if you are making the dish for several people, you can change every other onion for a red onion or a couple of shallots), cut into rings
- Thyme & oregano, preferably fresh, but dried will do
- Salt and pepper
- Butter & Olive oil
- Tomatosauce (see recipe below)
- French mustard (Dijon or other similar kind of strong, not sweet mustard)

1. Wash the potatoes carefully – do not peel them, if they are not having a dragon-like skin over them! Chop them into boats (1/4 or 1/8 part, depending the size of the taters’). Put the taters’ into a ovenproof pan, and season them with plenty of salt and pepper, thyme, oregano, lemon-juice and olive oil. Stir well, and put them into the oven, pre-heated to 200C (400F).

2. Soften the onion-rings in a casserole, with a light heat (with some butter and olive-oil). Sauteé them, do not brown! Some ten minutes'. Set the onions aside.

3. Heat up the pan. Add oil if needed (propably not). Fry the sausages, in batches, if needs to be.

4. Take the potatoes out of the oven (if the wedges' are small, 20-30 minutes' of overall cooking-time will suffice, if they are larger, you should count some extra time with them). Stir well. Add the onions above the potatoes, then the sausages over the onions'. From the onions and sausages above, will come nice amounts of grease that will juice the potatoes and make them more delicious.

5. Let the portion cook in the oven for 5-10 minutes more– don’t let the sausages burn (put a folio above the set if they are in danger of burning).

6. Serve with tomatosauce (recipe below), good mustard, and strong ale (Bock for example). You could almost think of sitting at the table at the Prancing Pony!

Breeish’ tomato-sauce:

Take one can of tomato-pureé (about 1-2 tablespoons’), pour over some 1 tbs. of olive oil. Add some freshly ground salt, black pepper, thyme, ground coriander, ground cloves and ground ginger (+ ground jeera & some chilli, optional). Stir well, and let stand. This should be done first!