Beef Sausages Baked with Potato, Onion & Bay

I am forever trying to come up with exciting ways to dish up the humble sausage. This is one method of many. It’s undemanding and just the thing for those nights when one starving, but not in the particular mood required for complex food preparation.
This dish will be one hundred times better if you use first-rate sausages. Purchase them from a fine butcher, and inquire as to what he puts in the sausages. If he is not sure, keep walking and try someone else. Needless to say, keep clear from supermarket sausages as well. My past experiences have proven them to not be worth the trouble cooking.
The same goes for the potatoes. I like King Edwards when it comes to roasting. Desirees are a good alternative. Baked potatoes tend to have more flavour if you leave the skin on them. Less effort for more flavour- seems like a good idea to me.

Ingredients
6 first rate beef sausages
5 small King Edward potatoes, halved
3 small onions, halved
4 bay leaves
Thyme sprigs
Duck fat
Sea salt
Fresh black pepper
A few drops of Muscat vinegar
Dijon mustard, to serve

Method
Preheat the oven to 180c.
Place all the ingredients except the vinegar and mustard in a baking dish in one layer. Use the duck fat to anoint the individual pieces of sausage and vegetable.
Sprinkle the potatoes and onions with a touch of salt and pepper. Bake for 1 hour.
During this time, turn the sausages and vegetables over as they brown, making sure everything cooks evenly.
Five minutes before removing from the oven, sprinkle a few drops of vinegar into the cut side of the onions.
Serve straight from the tin with Dijon mustard. Enough for 2 people.

The Astigmatic Gourmand

This is going to be an interesting experience!
I am The Gourmand's partner and have (finally) been entrusted with writing on his blog, Eat Me!
The Gourmand has had his eyes checked & the prognosis is that he has astigmatism and needs glasses. Being who he is, he is now looking around for the ideal pair of glasses that will suit his style. And that could take some time. Until then, I guess you will have to put up with my unique and quirky writing style. I'm not one to play secretary and sit on The Gourmand's lap while he dictates a story, so I'll be doing my own thing and writing food related posts.

So what has The Gourmand been preparing since his last post?

Italian Sausages Braised with Bay Leaf, Red Wine and Yellow Peppers. This dish was served with soft White Polenta.

Pork Escalopes Marinated with Basil, Fennel Seeds, Garlic, Rosemary and Sage. These were seared and served with a Cream & White Wine sauce.

Quail Braised with Cardamom, Orange, Plums and Sherry.

Pears with Aromatic Spices and Honey.

Gemfish Baked in a Parcel with Lemon Zest, Porcini, Thyme and White Wine.

Organic Lamb Provencale with Potato and Pumpkin puree.