POTATO & SAUSAGE CASSEROLE*

INGREDIENTS:
1 Tbs. Vegetable Oil
8 Sicilian or Cabrese Sausages
4 Bacon slices, thick-cut
1 White Onion, Large, chopped
4 Cloves Garlic, crushed
2 lbs New Potatoes (Yukon, White, New, Purple), thin-sliced
1/4 tsp. sage
1-1/4 Cups Chicken Stock
Salt and Pepper, to taste

METHOD:
Gently fry sausage, turning to brown but not cook through. Set aside
when finished on a paper towel to assist draining any extra fat.

Cut bacon into pieces, approx 1" pieces. Add bacon to same fry pan
that sausages cooked. Fry for approx. 2 minutes then add in onions and
sautée for another 8 minutes, or until starting to brown. Add in garlic for
1 more minute and deglaze fry pan with chicken stock.

Arrange half the potatoes in bottom of the crockpot. Add in mix from
pan, season with salt and pepper. Finish arranging potatoes.

Cover with lid and set on high for 3-4 hours.

Serve with a Chianti Classico or Chianti Reserva.

NOTES: I'm not sure why this is considered a "casserole" other than it uses
potatoes. It was delicious, though. I'd think you could also bake it at
375°F for 60 to 75 minutes in a Pyrex 9"X13" casserole dish with similar
results.

The Ranger