Sausages Baked in a Clay Pot
Baking in a clay pot is the technique that turns an ordinary handful of ingredients into a dish with real backbone. Sausages, potatoes, and mushrooms steam gently inside the sealed ceramic in their own juices, so the meaty flavor deepens and the potatoes drink up the onion and mushroom aroma instead of drying out.
The one step you cannot skip is browning everything first. Raw potato left in the pot stays watery, whereas lightly colored matchsticks hold their shape and give a pleasant bite. A spoonful of smetana (full-fat sour cream, or crème fraîche) on top melts into a delicate sauce as it bakes, while mayonnaise gives a thicker, richer crown; pick whichever suits you.
Ways to vary it
Swap plain sausages for hunter’s sausages or chunks of smoked ham and let the smoke add depth. Any mushroom works: button for softness, wild ones for a sharper aroma. For a stretchy cheese lid, lift the covers ten minutes before the end and scatter grated cheese over the top. A moderate oven means roughly 180°C (350°F) for about an hour, until the potato is soft. Serve straight from the pot with bread for mopping the sauce at the bottom.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Cut the potatoes into thin matchsticks and lightly fry them in oil so they take on color, but don't cook them all the way through.
Separately, fry the finely chopped onion, sliced mushrooms, and cut-up sausages until lightly golden.
Pour a little water into the bottom of the clay pots, add the potatoes, season with salt, and spread the sausages with onion and mushrooms over the top.
Top each portion with a tablespoon of sour cream or mayonnaise.
Place the pots in a moderately heated oven for about an hour, until the potatoes are soft and the top has taken on an appetizing crust.
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