Bass Fisherman's Survival Kit Gourmet Ramen Noodles!

A gourmet ramen noodle creation that is made with common items that may be found in a bass boat cooler or tackle box!

     Even though I do 3 and 4 star rated Michelin rated French food when working professionally, I am not a snooty snobbish chef.  I like creating fun food, especially on a Saturday afternoon!  I gave this Bass Fisherman's Survival Kit Ramen Noodle idea some thought and it turned out to be very nice.  I wanted to keep this recipe simple and only feature items that fishermen bring along when bass fishing.  This is a fun recipe!
     Vienna Sausages were invented by a Frankfurt butcher that moved to Austria.  European Vienna Sausages are different than American Vienna Sausages.  American Vienna Sausages are flavored with dry mustard.  They are cut into short lengths and canned.   Vienna Sausage is a fine forcemeat blend of meat that can be a combination of turkey, pork, chicken or beef.
     Bass fishermen like to carry snacks for the fishing trip.  Beef jerky, cured dry sausage sticks, pickled hot links, boiled eggs or a can of Vienna Sausage can be found in nearly every fisherman's snack pack or tackle box.  Catsup, hot sauce and mustard are found in most equipped bass boats too.
     The old cliche of asking a fisherman if he packed a can of Vienna Sausage for the fishin' trip still goes around.  A can of Vienna Sausage can be a dreaded icon of frustration.  It takes an expert to get the first Vienna Sausage out of the can without breaking the sausage into pieces!  The method that I use is to gently squeeze the can a few times, so the sausages become loose in the can.  Then is is easy to pluck a Vienna Sausage clean out of the can.  The can can be inverted and all the sausages will pop out at one time too.
     An experienced fisherman gets a lot of respect for being able to get the first Vienna Sausage out of the can in one piece!  I have done a lot of fishing in the Gulf of Mexico, so I do have Vienna Sausage experience.  I have been met by awestruck stares from other fishermen, when I successfully pulled the first Vienna Sausage out of a can in one piece!  I have heard comments like "Ya know?  I have never been able to do that!" from other fishermen.  Experience pays off!

     Bass Fisherman's Survival Kit Gourmet Ramen Noodles Recipe:   
     Boil 1 egg in salted water till it becomes hard boiled.
     Cool and shell the egg under cold running water.   
     Cut the egg into slices and set them aside.
     Open a can of Vienna Sausage and remove the sausages from the can without breaking them!
     Heat a small saute pan over medium low heat.
     Add 1 1/2 tablespoons of vegetable oil.
     Add 5 Vienna sausages.
     Saute till the sausages become very lightly browned.
     Remove the sausages from the pan and keep them warm on a stove top.
     Leave the pan with the oil over medium low heat.
     Add 2 tablespoons of small diced bermuda onion.
     Saute till the onions start to turn clear.
     Add just enough flour, while stirring, to soak up the oil and form a roux.
     Cook the roux till it is combined and "white" colored.
     Add about 1 cup of light pork broth.
     Add 1 tablespoon of organic catsup.
     Add 3/4 tablespoon of dijon mustard.
     Add 1 teaspoon of Louisiana Cayenne Hot Sauce.
     Add 2 pinches of paprika.
     Add sea salt and black pepper.
     Stir the sauce as it heats and thickens.
     Simmer the sauce, till it becomes a medium thin sauce consistency.
     Add 1 green onion that is cut into bite size pieces.
     Cool 1 portion of ramen noodles in a small pot of boiling water.
     After the noodles are fully cooked, drain the water off of the noodles.
     Add the ramen noodles to the sauce in the pan.
     Toss the noodles and sauce together.
   
     Assembly:
     Place the sauced ramen noodles into a shallow pasta bowl.
     Try to expose a few of the green onion pieces on the surface.
     Place the sauteed Vienna Sausages evenly around the boil, so they point to the center.
     Place the sliced boiled egg on the center of the noodles.
     Season the egg with sea salt, black pepper and paprika.
     Garnish with an Italian parsley sprig.

     The secret to making this sauce is not using too much catsup or mustard.  Only add enough to gently flavor the sauce.  Both catsup and mustard were originally cooking sauces and they were not condiments.  There is a classic French sauce that is made with catsup and mustard.
     The flavor of this gourmet ramen creation is gentle and appealing!  Sauteing Vienna Sausages gives them more flavor.  This fisherman's survival kit recipe looks good on a plate too.  Yum!  ...  Shawna