1 lb. cooked smoked Polish sausage
3 med. onion
1 head cauliflower, cut into florets
1/2 c. cold water
1/3 c. dry sherry
2 tbsp. soy sauce or tamari
1 tbsp. cornstarch
1/4 tsp. garlic powder
1/8 tsp. pepper
1 tbsp. cooking oil
Hot cooked egg noodles

Slice sausage into 1/4 pieces. Cut onions into thin wedges. In a small bowl stir together water, sherry, soy sauce, cornstarch, garlic powder, and pepper; set aside.

Preheat wok or skillet over high heat; add oil. Add onions and stir fry 3 minutes. Add cauliflower and stir fry 3 minutes more. Transfer vegetables to a bowl. Add sausage to wok and cook 2 minutes. Punch to the sides. Stir cornstarch mixture, then add to the center of the wok or skillet. Cook and stir until thick and bubbly. Stir in vegetables. Cover and cook 1 minute more. Serve over noodles.