Sausage and Vidalia Onion Casserole
Preparation info
Difficulty
Easy
Makes
10 to 12
servings
Appears in
The Glory of Southern Cooking
By James Villas
Published 2007
The story goes that when a Toombs County, Georgia, farmer named Moses Coleman planted some Bermuda onion seeds in the sandy loam around Vidalia in the spring of 1931, the onions he harvested were not just mild in aroma but “sweet as Coca-Cola.” The reason, it was later discovered, was the low sulfur content of the region’s soil. Today, coveted Vidalia onions, widely available only in May and June, are a thirty-million-dollar business in Georgia and protected under a registered trademark (Yumion). Southerners fry, grill, and bake Vidalia onions, and even eat them whole, raw like apples, but I know of no preparation that highlights their exquisite sweetness and unique savor like this succulent casserole intended for an elaborate buffet. (For a less auspicious occasion, just cut the recipe in half and use a 2-quart casserole.) It is essential to serve this casserole piping hot.
Ingredients
1½ pounds 4 tablespoons ½ stick 6 2 1½ cups - Large
pinch - Salt and freshly ground black pepper to taste
½ cup 4 tablespoons ½ stick
Method
In a large, heavy skillet, break up the sausage meat with a fork and fry over moderate heat till well browned all over. Drain on paper towels and set aside.
In a large, heavy saucepan, melt the solid butter over moderate heat, add the onions and garlic, and
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.