Everything you’ll need to make baked sausage and potatoes
- 3 sausages (black pork with sheep)
- 1.2 kg fresh medium-sized potatoes
- 1 onion, sliced thickly
- 6 garlic cloves, unpeeled
- 330 ml beer
- Juice of 1 orange
- Juice of 1 lemon, plus slices for cooking
- 2 tbsp mustard
- 1 tbsp oregano
- 3 sprigs thyme
- Salt and pepper, to taste
Instructions:
- Slice the sausages into thick pieces.
- Peel, wash, and slice the potatoes into thick, uniform pieces to ensure even cooking.
- Lay the potato slices in a single layer on a baking tray.
- Add the garlic cloves, onion slices, salt, pepper, olive oil, orange juice, mustard, oregano, and thyme. Mix everything thoroughly.
- Pour the beer over the ingredients in the tray.
- Place the tray on a gas barbeque.
- Cook with the lid closed at medium heat for 40 minutes.
- Check and adjust the temperature periodically based on your barbeque model.
- Once the potatoes are soft, stir them gently.
- Insert the sausage slices between the potatoes.
- Add lemon slices between the ingredients.
- Close the lid and continue cooking for another 20 minutes until the liquid is absorbed and the dish becomes golden and crispy.
- Alternatively, preheat the oven to 200°C (390°F).
- Follow the same steps but bake in the oven for approximately 60 minutes, stirring occasionally.
Enjoy!
Source: Argiro Barbarigou
