You Are What You Eat

Growing-up in the 1960s this meal was a staple (and family favorite) in our household.

Mom would repurpose boiled taters leftover from a previous night's dinner, cut them-up and throw them in a fry pan with reserve bacon drippings from the crock in the fridge, toss a whole ring baloney in a pot of boiling water and empty a can of Campbell's Baked Beans in a saucepan on the stove top to reheat.  She would serve the baloney cut in one-inch chunks with the skin-on.

Yum!

I fixed a similar dinner yesterday with my own spin on it.  

Since there are only two of us, I cut a venison ring baloney in two (returning half to the freezer for deer camp), skinned the remaining half and sliced it on the bias. cutting the slices into four triangles.  I browned them lightly and set them aside on a paper towel.  Following that I put two cups of  homemade baked beans (from the freezer) in a foil-covered Pyrex in the oven at 400F.

I brought a couple of big teaspoons of duck fat up to speed in a clean fry pan and added an envelope of unseasoned Simply Potatoes and covered it.  

Flipped the taters, added another teaspoon of duck fat and put the lid on the pan.  Flip at least one or two more times as the taters brown. 

Before serving add back the fried baloney, stir, cover and hold on low burner for 5-6 minutes.

Serve.

Jill says this was a staple in their household so it's likely this has some sort of German influence.

We both agreed my version is better that what we grew-up with.  Easy comfort food and great chow if you can get it.  

We got leftovers too.