-
1
Preheat oven to 350 degrees.
-
2
Using a long knife, cut lengthwise into the roast from each end to create a space for the sausage (your fingers should touch if you insert them in each end).
-
3
Remove the casing from the sausage and stuff it into the meat.
-
4
Cut the onions into 1/4-inch-thick rings.
-
5
Combine the garlic, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and the paprika in a cup and mix well.
-
6
Stir in the vinegar and then rub the mixture over the roast.
-
7
Place the oil in a Dutch oven just large enough for the roast, and heat until almost smoking over medium-high heat.
-
8
Brown the roast on all sides, ends first and then the fat side, about 2 minutes a side.
-
9
(The spice mix will brown quickly and stick to the pan but will flavor the gravy.)
-
10
Remove the meat to a platter.
-
11
Add the onions and 2 cups water.
-
12
Stir quickly as the water bubbles up, and deglaze the pan.
-
13
Add another cup of water, heat to boiling, reduce heat to medium, and cover.
-
14
Cook for 10 minutes, until onions have softened.
-
15
Return the roast to the pan, and spoon some of the onions on top.
-
16
Add enough water so the liquid rises 2/3 of the way up the sides of the roast.
-
17
Cover and bake for 1 hour.
-
18
Remove the pan from the oven and turn the roast over in its liquid.
-
19
Cover and let stand until cooled.
-
20
Cut the potatoes into 1-inch chunks.
-
21
Place them in a roasting pan just large enough to hold them in a single layer.
-
22
Add enough cooking liquid and onions to almost cover the potatoes.
-
23
Place in the oven along with the (covered) pan holding the roast.
-
24
Cook until the potatoes are tender, about 30 minutes, stirring every 10 minutes and adding more cooking liquid as it boils away.
-
25
Stop adding liquid after 20 minutes.
-
26
Cool the roast about 15 minutes and place on a cutting board.
-
27
Boil the liquid down so there is about 2 cups while you slice the meat into 1/2-inch-thick pieces.
-
28
Arrange on a serving platter with the potatoes.
-
29
Pour the onion gravy over all and serve.
