Equipment
Ingredients
Main Components
- 450 g luganega sausages
- 60 ml olive oil
- 100 g onion, halved and thinly sliced
- 2 garlic, thinly sliced
- 750 g waxy potatoes, peeled and quartered
- 1 lemon, zested and juiced
- 4 bay leaf
- 6 g parsley, chopped
- 3 g salt
- 1 g black pepper, freshly ground
- 120 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 645 kcal
- Protein
- 24 g
- Carbohydrates
- 36 g
- Fat
- 45 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 1226 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 24 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 91 mg
- Potassium
- 1219 mg
- Calcium
- 52 mg
- Iron
- 3.0 mg
- Magnesium
- 67 mg
- Phosphorus
- 301 mg
- Zinc
- 3.4 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 28 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 41 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.55 mg
- Riboflavin
- 0.37 mg
- Niacin
- 9.2 mg
- Folate
- 48 mcg
- Water
- 276 g
Sources: USDA FoodData Central
Method
Preheat your oven to 180°C (350°F).
Cut the sausages into pieces approximately 7.5cm (3 inches) long.
Heat 15ml (1 tablespoon) of olive oil in a flameproof casserole dish over medium-high heat.
Brown the sausage pieces on all sides in the hot oil.
Transfer the browned sausages to a plate and set them aside.
Add the remaining 45ml of olive oil to the dish and sauté the sliced onion and garlic until they are soft and lightly golden.
Return the sausages to the dish. Add the potatoes, lemon zest, lemon juice, bay leaves, 3g of parsley, salt, and pepper. Stir the ingredients to combine.
Pour in the water and cover the dish tightly with a lid.
Place the dish in the oven and bake at 180°C (350°F) for 30 to 40 minutes.
Remove the bay leaves and garnish the dish with the remaining 3g of chopped parsley before serving.
Chef's Notes
- For an even richer flavor, use Italian pork sausages with a higher fat content. Luganega, with its mild fennel notes, is traditional, but a good quality Italian sausage will work well.
- Ensure your potatoes are waxy varieties (like Charlotte or Yukon Gold) as they hold their shape better during baking and won't turn mushy.
- Don't overcrowd the casserole dish when browning the sausages. Browning in batches ensures a good sear, which develops crucial flavor for the final dish.
- Taste and adjust the salt and pepper before the final bake. The sausages will release some saltiness, so it's best to season after they've been browned and the other ingredients are added.
- If you prefer a saucier dish, you can add an extra 60-120ml (1/4 to 1/2 cup) of chicken or vegetable broth along with the water.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Potatoes may change texture upon thawing.
Reheating: Reheat in a covered dish at 175°C (350°F) or microwave until the internal temperature reaches 74°C (165°F).
Troubleshooting
Potatoes are still firm after 40 minutes
Cause: The lid was not sealed tightly, allowing steam to escape, or potatoes were cut into pieces larger than quarters.
Fix: Bake for an additional 10-15 minutes or until tender.
Prevention: Ensure the casserole lid fits properly or use foil under the lid to create a tighter seal.
Cultural Context
This dish draws inspiration from rustic Italian home cooking, where simple, hearty ingredients are combined to create flavorful and satisfying meals. It reflects the Italian tradition of utilizing seasonal produce and quality meats in straightforward preparations that highlight natural flavors.
