Sausage and Potato Casserole

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            FOOD FUNNY
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Thanks to Lifetime Subscriber Christine Gamble for this head-scratcher:

Obesity has become such a problem in this country that researchers
are now reporting that two out of three people are now three out of
four people.

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            TODAY'S RECIPE
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The first thing I do in choosing recipes for this ezine is to evaluate
the title, and if I like the primary ingredients I will examine it
closely. This dish needed no such further scrutiny.

Sausage and Potato Casserole

4-6 slices bacon, cut into 1-inch (3 cm) pieces
2 onions, chopped
2-4 cloves garlic, finely chopped
8-12 pork sausages such as Italian sausages
4-6 baking potatoes, peeled if desired and thinly sliced
1/2 tsp (2 ml) dried sage
Salt and freshly ground pepper to taste
1 1/2 cup (375 ml) chicken stock or water

Fry the bacon in a large skillet over moderate heat until crisp.
Transfer to paper towels to drain and saute the onion and garlic
in the same skillet until tender but not brown, about 5 minutes.
Transfer to a plate and set aside. Fry the sausages in the same
skillet until browned on both sides - there is no need to cook
them completely at this stage. Layer the potatoes in a greased
baking dish, top with the bacon and onion mixture, season with
sage, salt, and pepper, and top with the sausages. Add the stock
and bake tightly covered in a preheated 350F (180C) oven until
the potatoes are tender and the sausages are cooked through,
about 1 hour. Serves 4 to 6.
Received on Thu Feb 9 08:20:18 2006