I would make a veggie side (this one appeals)

Escabeche Casa del Sol (Marinated Vegetables) - Ecuador
For 12 servings

2 tablespoons black peppercorns
1 tablespoon dried thyme
1 tablespoon dried marjoram
1-1/2 teaspoons dried oregano
4 bay leaves
1 whole garlic head
2-1/2 cups (1/2-inch-thick) diagonally sliced carrot (about 1 pound)
2 tablespoons vegetable oil
2 medium onions, each cut into 12 wedges
1 (12-ounce) jar sliced pickled jalapeno peppers, undrained
3/4 cup cider vinegar
1 cup water
4 cups small cauliflower florets
3 cups thinly sliced peeled jicama, cut into triangles
6 cups (1/4-inch-thick) diagonally sliced zucchini

1. Preheat oven to 400 degrees.

2. Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves); trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil, and onions in a Dutch oven. Bake, uncovered, at 400 degrees for 30 minutes. Stir vegetables; add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves; place garlic, vegetables, and spice bag in a large bowl.

3. Drain jalapenos over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeno juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapenos, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag; cover and store in refrigerator. Yield: 12 servings (serving size: 1 cup).

Note: Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature.
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Or maybe this one.............

Escabeche de Verduras (Bolivia)
(Pickled vegetables)
Ingredients:
1 pound medium size carrots
½ teaspoon salt
1 pound small onions
½ teaspoon salt
½ pound red locotos or chili peppers
½ pound green locotos or chili peppers
½ teaspoon salt
1 pound string beans
½ teaspoon salt
1 medium size cauliflower head
½ teaspoon salt
10 seeds black pepper
Wine vinegar
Preparation:
1. Carrots: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.
2. Onions: Cut the head of the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.
3. Locoto: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.
4. String beans: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down.
5. Cauliflower: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down.
6. In a frying pan, toast the black pepper seeds a just a little.
7. Mix all cooked vegetables and put them in a large pickle jar. Add the toasted pepper seeds and pour in the vinegar until covering the vegetables. Close the jar and let stand for two or three days before consuming.

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And the rum sponge cake for dessert!
Rum Soaked Sponge Cake (Bôlo Bêbado - Brazil)
Cake Batter
1/4 cup plus 2 tablespoons plain dry bread crumbs
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon unbleached all-purpose flour
1 tablespoon baking powder
6 large eggs (at room temperature)

Put all ingredients into a food process or blender and process until the batter is smooth and well blended.

Grease the bottom and sides of a nonstick 8- or 9-inch square cake pan. Pour the batter into the prepared pan. Bake on the upper rack in a preheated 350 degree F oven until golden and a wooden skewer inserted in the center comes out clean, about 15 minutes.

Remove the cake from the oven to a wire rack to cool for 15 minutes. Meanwhile, make the syrup.

After syrup is made, run a knife around the edges of the cake to loosen it from the pan. Then turn the cake out onto a large serving platter. Pour the rum syrup over the cake and allow it to cool.

Serve the sponge cake at room temperature or chilled, plain or with the garnish of your choice.

Rum-Flavored Syrup
1/2 cup granulated sugar
1/4 cup water
1/4 cup cachaça or white rum

Put all ingredients in a small saucepan; bring to a boil over medium-high heat, stirring occasionally, and then remove from the heat.

Garnish
Fresh fruit, fruit complete or
confectioners' sugar (optional)

If using confectioners' sugar, make sure the cake is cool or it will melt into the cake.

I'd make a nice salad including oranges (blood if you can get them),candied pecans, thin sliced red onion, sliced avocado, any fresh crispy veggies you might like with an orange vinegarette.

How about a peppery slaw? Shredded green, purple & napa cabbage, thinly julienned carrot & green onions with a vinaigrette made of cider vinegar, sugar, salt lots of black pepper & a light oil. It's really good with toasted, roughly chopped nuts of some type or sunflower seeds on top. Sometimes I add some julienned apples or hard pears as well.

You could shred all the cabbages & carrot and then soak them in cold water for an hour or so, then spin them very thoroughly before storing them in a tupperware or plastic bag with a paper towel. Then make the vinaigrette. All of this can be done Thursday night. That way, all you'll have to do is assemble the salad there. It's best if the vegetables can be dressed an hour or so ahead of time. Any kitchen is going to have what you need to simply toast a few nuts, slice some onions & deal with the fruit if you're using it.

I think a coleslaw with either pineapple or mandarin oranges in it would be tasty and refreshing. My catering friend does a slaw that is shredded cabbage and jicama with mandarin oranges and pine nuts tossed with a light orange vinaigrette.

I would serve mini cuban sandwiches on the side. Little grilled ones, some cheese and thin slices of veggies, then grilled. I would use a baguette sliced for little 1 1/2 inch by 1 1/2 inch sandwiches, or they'd be 2 inches by 2 inches at the biggest. Very tasty and I think you can find a cheese or two that compliments and there are lots of vegetables you can slice and stick in there.

Great ideas - thanks - I was kind of thinking some kind of salad with fruit, maybe citrus, and nuts - and some others thinking along those lines....I'm still pondering.

Well, I think you need some meat! The amount of sausage even with the recipe doubled or tripled isn't very much. I would do a marinated and grilled or broiled flank steak/pork tenderloin/ or chicken breast in addition to some of the other mentioned items.

bumblebeez - ya, that thought did cross my mind too - for the people who are more carnivore oriented than DH and I are. I was thinking of a jerk pork tenderloin recipe that I have.....