Potato Spice, Green Onion Seasoning, Liquid Chicken Stock, Peach Apricot Chutney
You will need
500 g good quality pork sausages
2 T (30 ml) olive or canola oil
6 potatoes ± 500 g, peeled and sliced
Ina Paarman’s Potato Spice
125 g streaky bacon, cut into ± 2 cm lengths
2 onions, roughly chopped
Ina Paarman’s Green Onion Seasoning
¼ cup (60 ml) chopped parsley
1 x 25 g Ina Paarman’s Liquid Chicken Stock
1 cup (250 ml) boiling water
freshly ground black pepper
Ina’s Paarman’s Peach Apricot Chutney
Method
Adjust the oven rack one shelf below the middle position and pre-heat the oven to 180°C.
Brown the sausages lightly in the oil, in the ovenproof dish in which you plan to bake. Remove the browned sausages and cut across into halves and keep on one side. Layer the potatoes seasoned with Potato Spice in the remaining oil in the casserole. Now add pork sausages, bacon, chopped onions seasoned with Green Onion Seasoning and half the parsley. Mix the Chicken Stock and boiling water together and pour in on the side of the dish. Cover with the lid. Remove the lid after 45 minutes. Bake for a final 15 minutes. Top with remaining parsley and freshly ground black pepper. Serve accompanied by a Peach Apricot Chutney and a well tossed salad.
