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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9696800" data-attributes="member: 19675">I was inspired to try something I suggested in a post about one of my old standards:<a href="https://imgur.com/gallery/memorial-day-dinner-pork-chops-potatoes-onions-cmaxDkZ" target="_blank">Memorial Day Dinner: Pork Chops, Potatoes & Onions</a><img src="https://i.imgur.com/VHTAX9S.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /><img src="https://i.imgur.com/Fr0CLyU.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /><img src="https://i.imgur.com/dDjIK1M.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /><img src="https://i.imgur.com/c1jqV8J.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />Like the pork chop recipe, the sausage was cooked on a bed of potatoes and onions.  Before being placed on the oiled cooking sheets, they were tossed in melted butter and seasoned with Morton’s Season All, Kinder’s Garlic & Herb, and parsley.  I also added some grated smoked pepper goat cheese.Three kinds of sausages were used:1. Kiolbassa Roasted Garlic2. Holmes Pecan Smoked3. homemade all-beef Louisiana hot sausageVERDICT: everybody at the table had seconds, even the person who said they preferred my original pork chop version.  So this is a winner, and will enter the rotation.</blockquote>