Yesterday officially opened the Dutch Oven season for me. I had the opportunity to participate in a Dutch Oven cook-off and I really enjoyed sharing a new recipe that I made up earlier in the week. It’s a simple and tasty potato and sausage dish.
Put 3/4 inch of water in the bottom of the oven and sprinkle in garlic salt, oregano, and basil. Fill with chunks of peeled potatoes until they are just above the water level. Cover with a layer of polish sausages sliced up and then bake for 90 minutes with 12 briquettes below and 12 briquettes on top of the oven. The water should be gone (or nearly gone) by the time it is done baking.