This old *Hoosier still likes to make and eat Country Sausage and Southern Fried Taters! Yep. Just like Pappy used to eat, except this batch was made from shredded taters and on-yown instead of sliced tater rounds and shredded own-yons. I still like to fry up sliced taters, but I think the country sausage and shredded taters looks pert good together in my cast iron skillet.
Yes, I fried the taters with yellow onions in my cast iron skillet just like my great grandmother fixed 'em for pappy. And they tasted real good. Although, I must admit, I think I like to eating the sliced fried tater rounds a bit more. Why? I don't know. They just seem to be more like the real deal. Maybe it's because they're a little greasier. (Oh I can hear the howling clear down here in NC.)
The sausages were broiled. I always broil sausage rather than fryin' them to cut back on eatin' grease. You get enough grease from eating the taters:-) And all together, it is an unbeatable combination. Specially if you put a little catsup on your plate and pull your fork full of taters, onions, and sausage through the catsup on the journey up to your mouth. Try 'em. This is the way to put a little taste of the South in yo mouth!
Ingredients:
- 3-4 peeled and sliced potatoes or a bag of shredded potatoes
- 1-2 yellow onions, sliced (white onions are too sweet)
- Crisco:-) or vegetable oil
- 1-2 pounds of country sausage (as much as your bunch can eat)
Instructions:
Turn the heat under a heavy skillet to medium. Put enough Crisco, vegetable oil, or saved bacon grease in your skillet to fry the taters golden brown. About a fourth cup will do just fine. Use a spatula to keep turning the potatoes now and them to get them to brown evenly. When I fry round potato slices I look to fry them to a uniform golden brown. As the potatoes start to brown I turn the flame down as slow cooking is the best way to get the potatoes golden.
I prefer to broil the sausage. Set a rack on a pan. Put the sausages on the rack. Then put the pan in the oven under your broiler. Use tongs or a spatula to turn the patties now and then until they are fried just right--just like you see them in the picture. I put the sausages on the potatoes and then set the cast iron skillet on the dining room table for folks to serve themselves.
This is another one of those meals that serves well with a glass of ice cold milk, a glass of red wine, or a cup of hot coffee. Whatever suits you! Make sure to set a bottle of catsup on the table because this provides a a fine taste to round out the meal.
*Hoosier:
Just what is a Hoosier. That's a person who was born and raised in Indiana. This old Hoosier, as were others my age, the children of ancestors who moved up from Kentucky--or in the case of A. Lincoln, folks who moved down to Indi-aner from Illinois. What does Hoosier mean? I don't know. There are many theories on this. The one I like best is that it was a quick, slurred salutation exchanged by town folk--"Hows Yor?" -- Meaning, how are your kin doing.
It has been said that Hoosiers were folk who moved up from Tennessee or Kentucky to get flat farm land or to find jobs in manufacturing. I suspect both are true, except southern Indiana is beautifully hilly.
And by the way. There is a southern state that no one considers southern. It's Indiana.
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