2 small-medium Rutabegas (about 3 lbs)
1 lb cooked sausage (Italian, breakfast, chorizo all work well)
1 small sweet onion
3 Tbsp bacon grease/lard or
salt, pepper, onion powder, paprika
Peel and cut the rutabaga into 1-1.5 inch chunks. Place in a roasting pan where it can all fit in a single layer. Fill with water until all the veggies are covered. Sprinkle a couple of tablespoons of salt in the water and place in the oven for about an hour. (You could also boil them, I just like to only dirty one pan.)
Once the rutageba are cooked through (easily pierced with a fork), remove the pan and drain off the water. I used a large colander after the water had cooled slightly. Put rutabaga back in your roasting dish and pour olive oil over the top. Dot the bacon grease around. Lay thinly sliced onion on top of the oils. Sprinkle liberally with salt, pepper, onion powder and paprika. Give it a mix with your hands or a large spoon. Spread cooked sausage over the top and bake, uncovered at 425 for an additional hour and a half. Give it a stir around 45 minutes and watch it closely that in that last 30…it’s a real bummer when your crusty, delicious veggies take a turn for burnt to a crisp, can we even eat this?!?!
Enjoy! (Makes a lot, probably 8 servings-ish, but reheats nicely the next day.