BACHELOR'S SAUSAGE SUPPER - The Flavor of the South (1977) 1 lb pork sausage, links or bulk 1 onion, sliced 4 or 5 potatoes, peeled and sliced Salt Pepper 1 cup water If using bulk, shape into patties. Brown sausage over moderate heat. Place onion around sausage and cook until tender. Pour off as much fat as possible. Place potatoes over and around sausage. Sprinkle with salt and pepper, taking into consideration that the sausage is seasoned. Add water, cover and simmer 25 minutes or until potatoes are tender. Place sauage on a serving platter, turn potatoes to coat in drippings and then mound on the center of the platter. Makes 4 servings.