No picture, because it was so good I ATE IT ALL.
I picked up these teeny tiny fingerling potatoes at the Farmer’s Market after the race Saturday. And they were teeny tiny, most of them less than an inch on the long side. They had a mix of various types, including purple potatoes. I probably had a cup or cup and a half of these; you could also use red potatoes, sliced thin.
So, I washed the potatoes, tossed them in olive oil, salt and peppered them, then threw them into the bottom of a covered casserole dish (I have a round Pyrex one that’s not terribly big). The next layer was chopped-up vegetarian apple-sage sausage (I used four links of Field Roast). You could certainly use meat sausage, but apple-sage is the best formulation for this particular dish). Then I sliced up a couple of apples (one Jonagold, and one Winesap; use a baking apple for this) and layered the slices on top of that; the final layer was sliced onion and chopped garlic, followed by chopped fresh sage. Each layer got a hit of salt and pepper and a little oil. I poured some broth over all, put the lid on it, and slapped it in a 400-degree oven for about an hour, then took the lid off for 15 minutes.
It was really fabulous, but I used a little too much oil in the initial pass on this recipe. I plan on hitting the Farmer’s Market again and getting the ingredients again.
Mmm, that would be an excellent main dish for a veggie Thanksgiving. I think I’m going to have to make that for mine!
Wow, that sounds amazing (and would make excellent leftovers to take to lunch for work). *Starts trying to figure out where to buy apple sage sausage on the way home from work*
Field Roast is my newest addiction, so I’m going to have to try this. How much oil did you use? (Basically, what’s too much?).
I think you could just toss the potatoes in the oil and leave it at that. I think I used a tablespoon or two. Since it didn’t make too terribly much casserole, that was definitely too much.
I originally used oil because I wasn’t planning on adding any liquid, but decided to later.
Just want to say how much I appreciate coming across vegetarian recipes. I don’t cook much, but I always like having the option of making something simple and delicious. I may have to try this one, if I can find the sausage.
I usually get the sausage at Whole Foods.
And check out 101 Cookbooks and Vegan Yum Yum in the blogroll for more veggie recipes. I’m going to try the Mac & Cheeze from Vegan Yum Yum tonight, even though I don’t have white miso.
I made this tonight, with turkey breakfast sausage instead of apple sausage. And it was FABULOUS. I am especially a fan of the fact that the onions sit on top where my fussbudget husband can easily remove them. Next time I need to use more apples and less broth, though. Thanks for the awesome recipe!
Glad you liked it! I’m making another batch this weekend.