Meyer's Sausage and Potato Casserole

For over 75 years, Meyer’s Elgin Sausage has been churning out beef and pork sausage, up to 35,000 pounds a week. These folks know what to do with left over sausage. Take their hint and try this easy-to-make casserole with your favorite brand.

1-1/2 pounds Meyer’s sausage, cut into 1-inch slices
4 large potatoes
1 medium onion
Salt and black pepper to taste
1/2 cup red or white wine
1 teaspoon dried parsley flakes

Brown and drain sausage. Slice potatoes and onion, and sprinkle with salt and pepper. Combine sausage, potatoes, and onion, and transfer to a deep-dish casserole. Pour wine even over mixture, then sprinkle with parley flakes. Cover tightly with foil and bake in a 300-degree oven for about 1-1/2 hours. Do not uncover during baking.

SERVES 8 TO 10

Recipe reprinted from Texas Barbecue