3 pork link sausages per number of people being served
3 small potatoes (but large enough to make a
hole for a sausage) per serving
1 large spanish or vidalia onion, thin-sliced
Slice off a small bit off the side of each potato to create a flat side.
use an apple-corer to make a hole top-to-bottom through each potato.
Parboil pork sausages (which have been pierced to let out steam) just a minute and insert into the holes in the potatoes.
(chop cores of potato removed put in with the rest of the casserole.)
Lay onion slices into a casserole, place potatoes in, side-by-side flat-side-down. Cover with 1 can cream of celery (or asparagus, or mushroom) soup, mixed with a cup or 2 of the liquor from parboiling. (variations welcome; a little hot sauce in the soup works for me !)
Bake at medium, 350 degrees for 1 hour.