* 1 pack Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages
* A large knob of Butter
* A drizzle of Olive oil
* 2 Onions, peeled and thinly sliced
* 2 Cloves Garlic, thinly sliced
* 1.5kg Potatoes, peeled
* 1 Litre of hot Chicken stock (Gluten free)
* Salt and Pepper

===Method===
* Slice the Potatoes as thinly as you can with a Mandolin, if you have one.
* Grease a shallow Baking dish with a little of the Butter.
* Part-Bake your Sausages in a lightly oiled Baking tray in the preheated Oven for 15 minutes, shaking the pan once or twice during that time.
* Remove and put to one side.
* When cool enough to handle, slice the sausages in half lengthways.
* Melt the remaining Butter along with a little Olive oil in a Frying pan.
* Add the Onions and Garlic and Sweat gently for 10 minutes.
* Now layer the Potato slices, Sausage pieces and the Onion mix in the greased dish, seasoning as you go.
* Pour the Chicken stock over the whole dish so that the contents are only just covered. Don't use all the Stock if you don't need to.
* Now cover the dish with Foil and Bake in the preheated Oven for 30 minutes.
* Remove the foil and cook for another 30 minutes.

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