Sunday, March 28, 2010
Sausage & Potato Bake
If you are a reader of Today's Parent magazine, you may recognize this recipe. It's one of the 'Dinner's in the Oven' recipes from the current issue (April 2010). I was really excited about this because I am living in a city now where I can easily find turkey sausage (traditional pork sausage does not agree with me at all) so I knew I could adapt the sausage and be able to eat it. Here's the recipe...then read on to see what happened.
1 tsp veg oil
1 lb raw Italian-style sausages (I subbed turkey sausage here)
1 3/4 cups low-sodium chicken broth
1/2 jar (about 200 ml) alfredo pasta sauce
1 tsp dried parsley
2 lb waxy-potatoes, washed (I really don't know what waxy potatoes are, I just used white potatoes)
1 small onion, peeled
Preheat oven to 375*. Heat oil in a deep 12 inch ovenproof frying pan (medium heat). Lightly brown sausages (6 minutes) - set sausages aside onto a plate, drain excess grease from pan. Add broth, alfredo sauce and parseley to pan. Whisk to blend. Bring to a simmer, remove from heat and set aside. Slice potatoes & onions thinly. Spread evenly in pan, nestling into broth mixture. Transfer to oven, bake for 40 minutes, add sausage, bake for 20 more minutes (check sausages are cooked through). Let stand 5 minutes before serving.
*I did all as asked and my recipe turned out nothing like the picture. The potatoes were still crunchy and the broth was really thin, not at all creamy so here's how I saved it. I took the sausages off and set them aside on a plate. I then melted 1/4 cup margarine in a cooking pot, added 1/4 cup flour and blended to a paste, I then drained off the liquid broth mixture from the potatoes and added to the cooking pot. I whisked it all together and brought to a boil. This thickened everything up nicely. I poured it back over the potatoes, turned the oven heat up to 350* and baked it all for another half hour. It worked and was pretty yummy. I think if I were to make this again, I would add a flour mixture to begin with to be thicker to start. I would also up the cooking time to let the potatoes cook really well. The flavor was nice.