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Down Home Cooking: Slaw and Snausages.
Yield: 4 Servings

When I think of relaxing in my parents' Gig Harbor villa, a few things come to mind. Five-shot espressos, fresh baked bread, made from scratch and massaged with rosemary, mist rolling in low over the harbor, a giant slobbering black dog, and fried snausages with coleslaw. It wasn't always a staple, the snausage and slaw. It wasn't always... Though one day, we ran out of coleslaw dressing.

When I was told that, as the redeemer of the kitchen, I would need to improvise something... I did. I gathered a few of the best slaw recipes I could find, divined from the old gods, and used a little bit of my own pizzaz to create a recipe that's approaching world fame.

Like everything that I innovate in the kitchen, this recipe will vary a bit when I make it myself, depending. The following is an approximation. Change it based on your tastes.

1/3 cup mayo
1/5-1/4 cup sugar
1-2 TBSP white vinegar
1-2 TBSP horseradish
Pinch of Sea Salt

Mix this together and add 1-3 handfulls of cabbage cut to your tastes. I prefer a thinly sliced cabbage, with a few strands about 1-1.5 inches long. What I really prefer is just buying a bag filled with "cole slaw mix," but I am lazy.

Of course, my favorite side to this sultry slaw is a package of 4-5 gourmet sausages. Hot dogs, or any of the fancy hot dog brands -- they don't cut it. You need to go fancy spiced italian, usually packaged by the store. It doesn't matter how many "seasoned herbs and spices" are put into a hot dog. It's still a gall-flaming hot dog, and thus no good with my slobber-worthy slaw. Isernios and Aidells are both quality brands.

Heat up olive oil in frying pan. It must be olive oil. When buying olive oil, never settle for anything but "Extra Extra Virgin." Anything else ("Especial Virgin," "Extra Virgin," "Semi Virginal," etc.) is not worth throwing at the grocery checker. Only buy "Extra Extra virgin" olive oil. Fry sausages

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