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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | pound | Sausage | ||
| 2 | large | Apples |
Apples
Apple - pronounced 'AP-uhl is a fruit from the apple tree, part of the rose family. It's known for its round shape and varying sizes and colors, from green and yellow to deep
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|
|
| 1 | teaspoon | Lemon Juice | ||
| 2 | large | Potatoes | ||
| 1/4 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1/2 | tablespoon | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
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In taste, flour |
|
| 1 | teaspoon | Sugar |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
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There are different types of sugar, |
|
| 2 | tablespoons | Sausage drippings |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 1 Hour | 1 hour 30 minutes |
Directions:
Preheat oven to 350°F / 180°C / Gas Mark 4
- Combine salt, flour, and sugar. Set aside.
- Peel and slice the potatoes. Set aside.
- Peel, core and slice the apples.
- Drizzle with lemon juice to stop browning. Set aside.
1. Thinly slice the sausage on the diagonal.
2. Pan fry it, lightly browning both sides.
3. Drain the sausage and save the drippings.
4. Arrange sausage, apples, potatoes in layers in casserole dish.
5. Sprinkle with flour mixture over each layer, finishing with a layer of sausage.
6. Drizzle casserole with sausage drippings.
7. Cover tightly and bake in the preheated 350°F oven for 1 hour.
8. Enjoy.
Submitted by Kagar K. | April 20th, 2024 See all of Kagar K.'s Recipes.
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Tested and True
Peel eggs effortlessly with this simple hack: start by adding eggs to boiling water. Once cooked, immediately transfer them to an ice bath. This process not only allows for easy peeling but also yields perfectly cooked eggs, saving time and frustration.
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