Ingredients:

2 Links Eckrich, Earl Campbell, Hillshire Farms or other brand Smoked Pork Sausage, sliced 1/4 inch thick. (Can add more sliced sausage links as desired).

2 to 4 medium sized Brown Potatoes, peeled and sliced 1/4 inch thick.

1 large Onion, sliced 1/4 inch thick.

Salt and Pepper to taste.

Once all the ingredients are sliced, slightly drizzle with a little oil, (not much), add salt and pepper to taste, and turn gently to coat everything in the oil and seasoning. Use 2 to 4 potatoes because you may be feeding 2 people or more.

Begin layering each ingredient in a greased glass casserole dish as a lasagna would be layered. It doesn't have to be perfectly arranged.

Once all the ingredients have been layered in the glass casserole dish, cover with a lid or foil and bake at 350°f for about 30 minutes.

Then remove covering and continue baking at least 30 minutes more, or until everything is toasty and tender. The potatoes take the longest time to cook done. I usually bake this a little over an hour, up to an hour and a half if there were 4 potatoes. Serve hot.

Completely unintentionally, I made a full grown French Canadian man cry with this dish. When he tasted it, his eyes popped wide, and tears began to run down his face, all the while eating happily. He couldn't stop thanking me for making this meal, and told me it was just like what his French Canadian Grandmother had made for him when he was a boy. He said he hadn't tasted that favorite comfort food for decades.

I was taught to make this years ago, and have been cooking it ever since. It's toasty, warming and a completely satisfying meal, total comfort food.

The recipe can easily be doubled to feed a larger crowd, increase cooking time to two hours for a doubled recipe.

*Options:

This can be baked the entire time uncovered at a lower temperature (300°f) to avoid browning it too much. We baked it either way.

There's no specific way to make this other than put the ingredients together layered, in whatever amounts of each ingredient you desire. It's completely customizable, especially when running low on some ingredients.

I've made it with bell pepper dices or rings in it. It's fine, it tastes ok, but the peppers definitely changes the flavor a lot. I like it best without peppers.