Baked Sausages with Lemony Potatoes

The secret for success with this dish, hailing from Puglia, is to use the best chipolatas you can find.  A high pork content is crucial.  The original recipe uses sausage flavoured with fennel, lovely. if you can find them. Just scrumptious, especially with a chilled glass of wine.

Ingredients
450g meaty pork chipolatas
4 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced
2 cloves of garlic, thinly sliced
750g waxy potatoes, peeled and quartered
Pared zest and juice of half a lemon
4 fresh bay leaves
2 tbsp chopped parsley
Salt and freshly ground black pepper.

Method
Pre heat the oven to 180C.  Twist the sausages in half and then separate into individual sausages.  Heat 1 tbsp of the oil in a shallow casserole dish. Add the sausages and fry until nicely browned all over.  Lift onto a plate and set aside. Add the onion, garlic and another tbsp of the oil to the dish and fry until soft and lightly golden. Stir in the potatoes, sausages, lemon zest and juice, bay leaves, half the chopped parsley, half a teasp salt and a good grind of pepper.  Pour over the rest of the oil along with 120ml water, cover and bake for 30-40 minutes until the potatoes are tender.  Remove the lemon zest and sprinkle with the remaining parsley before serving.