Gourmet: From a Stall in Northern Europe Chapter 378 290:

"Chef, since the breakfast is sold out, can we start selling sausages now?"

As the last bowl of porridge was taken by a custor, the waiting custors imdiately surged forward, the ones at the front eagerly looking at him.

Who wouldn't crave it? Everyone else has eaten, while they've been watching with empty stomachs for half an hour—who could stand that?

"Uh, yes, yes, I'll start as soon as I tidy up and bring out the ingredients from the back kitchen. It won't take long!"

Lin Chen wiped the sweat off his forehead, placed the empty porridge barrel and the nearly finished side dishes onto a cart, and quickly headed toward the kitchen.

As soon as he entered the kitchen, he saw two large boxes full of pre-sliced starch sausages on the countertop, with piles of them in front of three people cutting them.

A rough estimate showed that there were over three hundred sausages already cut.

This pace wasn't fast; he even thought it was a bit slow.

There were three people cutting, after all. In fifty minutes, each person averaged just over a hundred, or about one sausage every half minute.

He scratched his head, sowhat perplexed why these three were so slow.

Other than peeling the plastic casing being slightly tricky, couldn't cutting the sausages be done in two or three seconds?

But it doesn't matter; they can cut while cooking. With so many sausages on hand, it would take over an hour to sell them all.

He had ordered a full two thousand starch sausages last night, and he wouldn't close up without selling them all today!

These foodies complained about not having enough every day, so today, he was going to let them eat to their heart's content!

He left the porridge barrel to soak in the sink, tossed the remaining tools into the dishwasher, loaded the cart with two boxes of pre-sliced starch sausages, grabbed two barrels of vegetable oil, and returned to the food truck.

Though he was only gone for two or three minutes, the waiting custors looked at him like a long-lost relative, their eyes glistening with tears.

"You're finally back, Chef!"

"I thought I'd have to wait forever; my stomach is almost cramping from hunger!"

"Sausages!! So many sausages!!"

The two large boxes of pink sausages on the cart were clearly visible from afar.

Even though cooking hadn't started, the custors were already imagining what kind of sausage dish Lin Chen might create.

If it were another chef here, they might not be so eager.

But this was Chef Lin, who produced completely different and delicious dishes for every al!

Additionally, the head chef ntioned these were Great Xia Sausages, not the kind they were familiar with.

Sausages are inherently the most popular street food in the West, bar none.

The delicious sausages and a skilled Great Xia chef—everyone was eagerly anticipating the sparks that would fly between them.

Lin Chen didn't make any grand gestures; he simply loaded two boxes of sausages onto the cart, then set a rectangular iron griddle over the stove.

The griddle had a border around it, not very high, about the thickness of a finger, a small design likely intended to prevent food or juices from spilling everywhere during cooking.

He had taken the griddle from the restaurant, since it was just sitting there unused by Jonathan most of the ti.

He heated the griddle and poured in just enough vegetable oil to form a shallow layer, about half the thickness of a finger joint.

Then he tossed the plump starch sausages onto the griddle in handfuls, spreading them out naturally until they covered the entire surface.

Once the sausages were laid out, he added more canola oil only until it reached about halfway up the sausages, then stopped.

It wasn't that he could only add this much oil, but the griddle's border was only so high—if he added more, it could easily overflow and cause a fire.

"Fried sausages?"

The two foreigners peering through the food truck window exchanged surprised glances, not expecting Great Xia People to eat sausages this way.

Not only was the thod unusual, but even the shape and color of the sausages looked off.

Regular hotdog sausages should be filled with minced raw at inside a thin casing, then cooked on a grill or griddle.

But these Great Xia Sausages were completely different.

There wasn't even minced raw at, nor could you see any casing—it was as if the at had been ground into a paste, cooked, and then stripped of its casing.

To describe it, it looked sowhat like the at from a can of cat food.

Canned?

Luncheon at!

Yes, that's it—luncheon at!!

"Chef, is this sausage from Great Xia made from luncheon at?"

"Hmm?"

Lin Chen was taken aback, not expecting soone to ask that question.

He had never thought of it that way before.

"Sort of, but the ingredients are different."

He vaguely dodged the topic, after all, he still needed to make money.

The Western luncheon at is at least made from real at, but the Great Xia's starch sausage... otherwise, why would it be called starch sausage~

As the oil temperature gradually rose, many small golden bubbles appeared around the starch sausage.

Soon, the central area of the iron plate started to boil, with dense bubbles continuously erging, accompanied by the rich fragrance of canola oil wafting out of the car window.

"Sss... Ha!"

"It slls so good, what kind of aroma is this? It doesn't sll like a typical sausage!"

"The color of this oil is amazing, it looks much darker than olive oil, but the bubbles are golden."

Those standing nearby took deep breaths, inhaling the unique, intoxicating aroma filling the air.

It's not the sll of at, nor is it the butter-like milky aroma, it's just a pure scent of certain oil, but sohow it's indescribable.

"This is canola oil, extracted from a certain plant's seeds, a specialty of Great Xia. Its hallmark is the intense aroma, which makes dishes prepared with it taste very unique; you'll feel it once you try the food later."

Lin Chen confidently introduced the characteristics of canola oil to the diners, while starting to turn over the starch sausages on the iron plate with his tongs.

With the heat turned up high, the area directly above the two rings of the stove had the strongest heat, cooking the food quickest, requiring him to manually adjust the positions of the starch sausages continuously to ensure even cooking without them getting burnt.

When the starch sausages were flipped over, a magical scene occurred.

The originally smooth sausage bodies silently began to curl towards both sides, changing their shape in just a few blinks.

This magical scene almost shocked the onlookers into dropping their jaws.

Great Xia's sausages can actually flower on their own???

This is evidently unscientific; surely so tampering was done on the sausages beforehand.

The two n leaning by the window tried hard to crane their necks for a closer look, only to be scorched by the hot air waves as soon as their faces were above the iron plate, prompting them to hurriedly pull back their heads.

"Hey! Watch out, you two. Please refrain from such dangerous moves; a burn could disfigure you!"

Lin Chen was startled too, not expecting diners to lean their faces over; he quickly warned them.

He could guess why these people were curious, casually picked up a starch sausage and gently pulled its sides.

"The edges of these sausages were cut, so they deform upon heating. It's a simple principle; besides looking nice, it's more important because it speeds up cooking and makes the cut flower parts crispy."

"Oh, so that's how it works. I was wondering how the sausages could shape-change, turns out it's just a few simple cuts."

"Got it, next ti I'll make them like this for the kids at ho! They'll surely love this design."

"What, what? What happened, what design?"

"Isn't it done yet? The aroma is making feel faint with hunger!"

The noise over here drew the attention of the diners in the beach area, who were initially startled, then realized Lin Chen had started setting up the second stall, and all quickened their pace on finishing their gruel.

Those who bought earlier were fine since the temperature of the gruel had dropped to a tolerable level, but the last bunch of diners weren't as lucky. Even if they wanted to speed up, they simply couldn't.

Not to ntion drinking quickly, drinking a spoonful could make them tremble like a person electrocuted.

Being the first to have breakfast, Su and Nicole were already at the back of the queue.

"Hey, what a coincidence, you're lining up too?"

"Yeah, I quite enjoy eating Great Xia food; never realized I had such a knack for it before."

"Well, I'm different, I eat Asian food four or five days a week. Ever since coming here last week and trying Lin's delicious dishes, I co two or three tis a week!"

The two were seated at the neighboring table earlier and, now lined up one after the other, started chatting idly.

"Oh, the housing prices are rising so rapidly, and every place is fully booked. I want to check out but can't bear to; if I don't check out, I can't afford it, it's such a headache!"

Hearing her complaint, Su's eyes lit up; she leaned over quickly, sharing her and her friends' plan with her.

Nicole blinked her big eyes, her pretty eyelashes trembled slightly, her eyes full of disbelief.

"Oh my god, you can really do that??"

As a sincere diner, she never thought she could exploit hotel and restaurant rules to get a day's worth of lodging for free for an extra two days of dining eligibility.

Su nodded earnestly: "Of course, this is their rule, and I'm just using it reasonably."

"The current room rates are indeed very expensive, aren't they?"

"If it were normal prices, I wouldn't be forced to think of such thods, right?"

Nicole and her friend nodded in agreent.

There's no other choice; this is a typical global situation with hiking tourism prices, a matter of luck.

"If you guys are interested, we can cooperate. We just have three people, one for each day, so no worries about room renewal issues."

Su's eyes glinted with cleverness, her tone laced with enticent.

"My friends have too many people and it's unstable; they all have families and kids, sothing unexpected could happen anyti."

"The most important thing is, I don't really know them well, just acquaintances from so occasional walks."