Sausage Boulangeres
- 1 lb (450 g) sausages
- 11/2 lb (700 g) potatoes, peeled and very thinly sliced
- 1 medium onion, peeled and finely chopped
- 1/4 pint (150 ml) milk
- 1/4 pint (150 ml) stock or water
- A little oil
- 1 teaspoon dried mixed herbs
- 1 oz (25 g) butter
- salt and freshly milled black pepper
- Preheat the oven to gas mark 4, 350u0b0F (180u0b0C).
- Brown the sausages all over in a little oil in a frying pan - this should take around 5 or 6 minutes - and while that's happening put a smear of butter round the base of a casserole. Then put in a layer of potatoes, a sprinkling of onion and seasoning and repeat the layers until all the potatoes are in, finishing off with a few flecks of butter.
- Now remove the browned sausages from the pan, using a draining spoon, and place these on top of the potatoes. Sprinkle in the dried herbs, pour in the milk and water, cover the casserole with a piece of foil, place it in the oven and bake for about 45 mnutes. Then remove the foil and bake for a further 15-20 minutes, or until the potatoes are tender when tested with a thin skewer.
sausages, potatoes, onion, ubc, ubc, oil, herbs, butter, salt
Taken from www.epicurious.com/recipes/member/views/sausage-boulangeres-50111621 (may not work)