Braised Ramps and Sausage Normally I'd serve this dish over pasta, but ramps (wild mountain leeks) are such an American rural dish, that rice seemed more appropriate. Konriko Original Brown Rice of Louisiana, a wonderfully fragrant and nutty rice that holds up well to the assertive ramps, will add to the country feel. Substitute some other pork product with the ramps, as long as you don't go too far. Ramp purists would probably use bacon. Makes 3 servings.
	Ingredients: 2 bunches ramps 1 link Italian sweet sausage, about 4 ounces 1/2 cup defatted Chicken Stock Kosher salt and freshly ground black pepper to taste 21/2 cups cooked rice, approximately
	Instructions: 1. Remove roots from ramps and separate bulbs from leaves. 2. Chop bulbs coarsely. 3. Stack the leaves and cut crosswise into 1/2-inch-wide strips. 4. Wash both thoroughly. 5. Remove sausage from casing and cook in a large skillet until browned. 6. Put ramp bulbs into skillet and cook over medium-low heat until soft. 7. Add leaves, stock, salt, and pepper and cook, covered, about 10 minutes, stirring a few times. 8. Serve over rice.

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