Rise to your feet and open your eyes and let the white Brighit come in!
Rise to your feet and open your eyes and let the red Brighit come in!
Rise to your feet and open your eyes and let the black Brighit come in
Welcome! Welcome! A thousand times welcome!
Serves 4 to 6
3 pounds small Yukon gold potatoes, peeled
2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons
2 1/2 pounds vegetarian sausage, cut into 1-inch cubes
2 1/2 teaspoons coarse salt
Freshly ground pepper
2 teaspoons coarsely chopped fresh thyme
3 cups homemade stock
2 tablespoons finely chopped fresh curly- or flat-leaf parsley
1.Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
2.Place sausage cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of sausage. Add the stock and 1 cup water.
3.Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.