In this recipe we mix uncooked and cooked sausages. If you use uncooked sausages, such as Italian, the fat that is released as they brown will help brown the potatoes and onions. If you use only cooked sausages, such as knockwurst, kielbasa or frankfurters, add some oil when browning them so that there is enough fat in the pan to brown the potatoes and the onions.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 lb Italian sausages (a mixture of hot and sweet)
1 lb knockwurst (6 sausages)
3 bratwurst (1/2 lb of sausages made of veal and pork)
6 medium onions (1 lb total)
2 lb small to medium potatoes, peeled (approximately 15)
6 – 8 cloves garlic, unpeeled
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1. Place the Italian (uncooked) sausages and 1/3 C water in a large pot so that they are in one layer. Cook slowly on medium heat. The water will evaporate after a few minutes but will help the sausages to release their fat. After 5 minutes, add the knockwurst and the bratwurst to brown. After 10 to 12 minutes, the sausges should be brown all over. Remove to a plate and set aside.
2. If you are using only the knockwurst, bratwurst and/or kielbasa, add 1/3 C il to the pan and omit the water. Add the onions and potatoes to the fat and brown on medium to low heat, uncovered, for approximately 20 minutes. Add the garlic and sausages and cook another 20 minutes, covered, on very low heat. Taste for seasoning and add salt if needed.
3. Serve the poatoes and sausages with a little bit of the natural juices and a tough, chewy and slightly bitter salad green, like escarole.
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