SERVES 3 - 4
The success of this effortless-to-put-together casserole depends on the quality of the pork sausage. I usually make my own, but, when you are in a hurry, good store-bought sweet or spicy sausage will do. Everything goes into a heavy duty oven-to-table dish and cooks covered at a low temperature for 40-45 minutes, creating a delicious sauce. Vary the vegetables with carrot chunks or Brussels sprouts that have been cut in half.
1 pound good quality Italian sweet or spicy sausage
1 medium onion, thinly sliced
1 large red skin potato, cut into 1/4-inch thick slices
2 medium zucchini, trimmed and cut into 1/2-inch slices
Salt and pepper to taste
Preheat the oven to 325F.
Put the sausage in a round stovetop-to-oven-to-table baking dish at least 12 inches in diameter. (We usually use Le Creuset.) Or use a comparably sized chef's or sauté pan. Pour in 1/2 cup of water and place over medium-high heat. Cover the pan and cook the sausage for 2 minutes on each side, or until it just turns gray. Move the sausage to the center of the pan; scatter the onions around the outside of the pan. Layer the potatoes over the onions and then put the zucchini over the potatoes. Sprinkle everything with salt and pepper to taste.
Bake covered 40 to 45 minutes or until the sausage is cooked and the vegetables are tender. Serve with some of the pan juices.
This recipe is featured on show 1724, Tasty Pork - Maiale Saporita.
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