Ingredients:
1 lb (500 g) Toulouse sausages
1 lb (500 g) button mushrooms, sliced
2 lbs (1 kg) potatoes, quartered
2 onions, thinly sliced
2 garlic cloves, minced
1 tbsp thyme
1 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper to taste
Instructions:
Prepare the Ingredients: Quarter the potatoes, slice the mushrooms, and thinly slice the onions. Mince the garlic cloves.
Brown the Sausages: In a large skillet, heat olive oil over medium heat. Add the sausages and cook until browned on all sides. Remove sausages from the skillet and set them aside.
Cook the Vegetables: Using the same skillet, add the onions and sauté for about 5 minutes until softened. Add the mushrooms and cook for another 5 minutes. Next, add the potatoes and garlic, stirring occasionally for 10 minutes.
Season and Combine: Season the vegetable mix with salt, pepper, thyme, and chopped parsley. Return the browned sausages to the skillet, mixing them gently with the vegetables.
Bake: Preheat your oven to 400°F (200°C). Transfer everything to a baking dish, cover, and bake for 30 minutes. Then, uncover and bake for an additional 15 minutes or until the potatoes are tender and golden brown.
Serve: Enjoy this hearty dish warm, perfect with a side salad.
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