This is one of my favorite meals right now. One day I had it for breakfast, lunch, AND dinner.
I first cut it in half down the long way, then put the two halves flat-side down and slice them, so I get little half-circles. I put the half circles into a skillet over medium-high heat, stirring periodically.
Meanwhile I get the lettuce ready. I use an 8-cup bowl. I like the bagged Spring Mix that looks like someone snipped it directly out of a meadow. I fill the bowl about halfway and pack it down a bit. Then I add two spoonfuls of the liquid from a jar of those yellow pepper rings (banana peppers). It would have been nice if I’d had a better jar for this picture, instead of one that was empty of all but a couple of tablespoons of juice, but there it is. Then I fill the bowl the rest of the way, again packing it down a bit, and add two or three more spoonfuls of pepper liquid. It’s good with a few of the actual pepper rings, too, but as you can see I was all out this time.
By now the sausage is getting nice and browned. I like it even a little more cooked than this, but I was hungry and didn’t want to wait. If I use the spicy sausage, it needs to be blotted with paper towels after cooking; but the turkey kind cooks dry.
Put the sausage on top of the lettuce, and it’s ready to eat. Each bite should contain one half-circle of sausage plus a big unwieldy floof of lettuce that will have to be crammed inelegantly into the mouth.
For me, this serves one, but I can imagine it serving two instead, or more if you use it as a side salad.