At Fry's today I spotted some "longaniza" sausage. Wow, Spanish sausage in an Arizona store. I've had a Portuguese equivalent, linguiça, once before in a diner in northern California. Time to try it again. I pulled out my Dutch oven. Poured in some olive oil. Sliced some onions, put that all over somewhat high heat for a while. Then I took the two sausages, poked them with fork to prevent explosions, and threw them in the same pan. Occasionally I stired the onions. When the first side of the sausages seemed to be browning, I rotated them. After the second side seemed sort of brown, I threw in an undrained 14.5 oz can of diced tomatoes. Then I let it all cook uncovered for a while, and then a while longer till it seemed done.

Result: very tasty.

Things I have learned from this attempt:

The cast-iron Dutch oven in which I cooked the dish hadn't been used for very many months, probably eight or nine months. The result was that the coating tasted... well... kinda old. Next time I will scrub it out with hot water and soap, yes — I know that is a sin for cast iron, and then reseason it before using it to cook. The hint? Let your nose judge the quality of the seasoning.