Saturday, April 7, 2012

Potato and Sausage Casserole

This seemingly bland meal has a lot of unexpected taste. Also commonly made with bacon, we saved on the calories and were still pleasantly surprised with the result.

Our estimate is that it feeds about three people alone or four with salad and bread.

2 large onions, chopped
2 garlic gloves, crushed or diced
5-8 sausages (we used a traditional German brat)
4 large baking potatoes 
1 1/4 (300 ml) vegetable or chicken broth
1 Tbs oil
Salt, pepper, parsley or sage

Preheat the oven to 350 F (180 C). 


Heat the oil in a frying pan and add the diced onions. Cook for about six minutes or until golden. Remove from the pan and set aside.

Return the pan to the stove and add the sausage (ours came in packages of five so we did not use the full eight called for by the recipe).


Cook for about six minutes or until browned. They do not need to be cooked through because they will be going into the oven.

While the sausage is cooking, peel and thinly slice the potatoes. Our potatoes were quite small so we used six. 

Layer the potatoes in an ovenproof dish. Add the onion mixture on top along with salt, pepper, sage (we had no sage so we used parsley and it was delicious).

Pour the broth over the potatoes and add the sausage on top. Cover and bake for one hour. Our potatoes must have not been good for baking or too thick because ours took about one and a half hours to get soft.

Eat alone or with sides. Bread goes really well with the juice that comes with it.

If you want to make this to be even more delicious, add bacon in (about 4-5 strips) while you cook the onions.

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