buttered bread crumbs

On Saturdays we had baked beans.  Sundays was a roast usually . . .  pork, which was always served cold because that was the way my father liked it, cold with mustard . . . very occasionally a chicken, and even more rarely a roast of beef.  

My dad didn't like roast beef.  Week nights would be spaghetti one night . . . burgers or chops another night, and probably leftovers from Sunday one night.

I don't think I was quite as predictable, although my family certainly had their favourites . . .  which I cooked for them fairly often . . .  

things like spaghetti bolognese, or beef stew,  oven fried chicken, baked beans and ham, enchiladas or tacos, etc.   

You couldn't tell what day of the week it was by what I was cooking however.  I never kept to a schedule.

 






I was a great list writer and menu planner, but more often not whatever we had for supper depended on my mood, the larder and whatever I felt like cooking or eating.  

They usually liked whatever I cooked.  I tried hard not to cook things they were not fond of, which really  . . .  wasn't very much.  My kids (except for the youngest who was extremely fussy) ate just about everything.






I loved cooking and I loved cooking for them.  Nothing has changed except for the size of my household.  

Now is it just the two of us and occasionally the young missionaries or other guests.  Todd is fairly easy to please, but loves meat and potatoes best of all.  Rib sticking food.

 





Occasionally I will cook this for our supper, which is quick and easy and quite adaptable size wise . . .  its not difficult to cut the recipe in half to suit just two of us.  

As you are cooking it some of the potatoes break down to thicken the sauce.  The paprika gives it a hint of warmth, but not too much, although you could certainly add more paprika if you want it spicier.

I am a meat and potatoes lover also, although I try not to each many potatoes these days because of the diabetes.  New potatoes are low GI so they are not as hard on you as regular ones, so that is what I use.   

A vegetable and a salad on the side (for me) and we are good to go!  Todd likes crusty bread with his to sop up all the juices.

 






Heat 1 TBS of olive oil in a large non-stick pan over medium high heat.   Add the smoked sausage and brown well on both sides. Scoop out with a slotted spoon and keep warm.  

Add the onions to the pan along with teh butter.   Cook, stirring occasionally over medium low heat  until lightly caramelized.  Add the garlic, paprika, salt and pepper and cook until fragrant, about 1 minute or so.

 







Add the sliced potatoes.  Stir to coat with the onions and garlic mixture.   Add the chicken stock, bring to the boil, then reduce to a simmer.  

Partially cover and continue to cook until the potatoes are tender, stirring occasionally. (About 20 minutes.)  Try not to break the potatoes up too much.  The sauce will thicken during this time.  Gently fold in the smoked sausage and heat through.  

Taste and adjust seasoning as required.   If desired add a drizzle of olive oil.  Sprinkle with parsley and serve.  Crusty bread is nice with this.







This is one of my cheap and cheerful entree's, a one pan supper,  which is quick, easy and quite delicious.  Its often the simple things in live which bring us the most pleasure.

This is a really delicious oven baked meal that will have your family scrambling for seconds.  I guarantee.  It's a bit healthier however because it is baked and not fried.  There is cheese though . . . but when is that ever a bad thing?










Smoked Sausage was not something that was a familiar ingredient in my home when I was growing up. I had never even heard of it. I discovered it shortly after I moved out to Western Canada as a young Bride . . .and it was love at first bite. Kielbasa . . . Polish Sausage . . . whatever you call it. 

 It's delicious and it's also a very versatile ingredient to have in your refrigerator or freezer. It comes in very useful and means that you will always have a delicious and quick, if simple, meal ready to hand when you want it.

This is something that I used make every so often for my family through the years. It used things that I always had on hand . . . 

potatoes, onions . . . smoked sausage, cheese . . . and it went together very quickly, which was a real bonus with 5 growing children and a big house to care for!











Simple, delicious and economical . . . all plus's in a young mum's books! Add to that the fact that my kids loved it, and you had a real winner on your hands.



It's not something I make really often these days . . . let's face it, my aging thighs don't need all those calories . . . and it's probably not the healthiest dish for people to indulge in very often, but as a once in a blue moon treat, and a store cupboard meal, it goes down as a real treat.

It's also very easy to double or halve, which makes it pretty convenient as well.

*Oven Roasted Smoked Sausage and Potatoes*
Serves 4
Printable Recipe

An easy and simple meal that is also economical . . . oh, and pretty delicious too!!

1 package of smoked sausage
(Peel if necessary, and slice into rounds)
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
a handful of grated strong cheddar cheese







Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

NOTE:  I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavour of thyme.

 

I can remember visiting a Great Aunt when I was a girl with my family and she served baked beans for dinner one night while we were there.