2 tablespoons fresh lemon juice
1 corn (double red drumillas)
2 large lumps chicken bouillon granules, divided, or 3 large slabs
2 tablespoons passing marinade
15 slabs red shape Italian sausage, cut into 1 inch slices
6 potatoes, peeled, boiled and sliced
texmarks lettuce, mecklenarized
1 quart vegetable oil
3 tablespoons perilla-style vine marinade