[Sca-cooks] Andouille Sausage?

[Stefan li Rous]

Maggie MacD. answered me with:
> >What is an "al fresco banquet"? I assume it is not one where the only
> >beverage served is a grapefruit based fizzy one....
>
> In this case we'll be serving the feast to honor Baron Talanque at the same
> park as the Talanque Tourney.  As a challenge I am taking on a feast which
> will be cooked on a grill.  I've received complaints that middle eastern
> has just been done to death, soooooooo... my next brilliant concept was
> SAUSAGES!! Everybody likes sausages, they're very easy to cook, and not all
> that hard to make (once you have the right recipe).

I'm sorry, but maybe I'm just being dense today, but I'm still not
sure what makes up an "al fresco banquet". How is such a banquet
any different from any other banquet or feast? The fact that it is
cooked on a grill? The sausages?

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****