Recipe by Swan Valley Tammi
This used to be the traditional Mennonite Sunday lunch at our house -- it has since become more likely at supper, but it's just as traditional and just as delicious! I'm not sure where farmer sausage is all available or whether it's one of those local specialties just available in Manitoba, so I've posted a recipe for that as well for those of you who make your own sausages. (#184513) If you can't buy it nearby or make it yourself, I'm terribly sorry -- you're definitely missing out! This recipe is for those of you who can.
Top Review by maureend3
This really fast, simple, satisfying and everybody likes it. I use a local Manitoba Farmer Sausage and thawed with carrots and potatoes cut in 1.5-2" pieces, it cooks in about 45 minutes in a convection baker. I also sometimes saute some regular cabbage, cut thinly and buttered and with just a tiny bit of pure maple syrup stirred in. YUM. Thanks for posting this.
Until now I have always just barb-e-qued it - this is better.
- 2 lbs frozen farmer sausage
- 4 medium potatoes, peeled and quartered
- 8 medium carrots, peeled and cut into 3-4 pieces each
- sausage drippings
- 2 tablespoons flour
- 1 cup milk
- salt and pepper
Directions See How It's Made
- If desired, peel frozen farmer sausage. (The best way is to hold it under a trickle of warm water.) Break sausage into 4-6 chunks.
- Place potatoes and carrots into a roaster or large casserole dish. Add water to cover the bottom of the dish.
- Place frozen sausage chunks over top (so drippings will flavour the vegetables), cover, and bake at 375F for 1-1/2 hours.
- Remove from oven and drain juices from casserole dish into a saucepan. (You may want to put the sausage and vegetables in a serving dish now and keep warm in the oven.).
- For gravy: Mix flour and milk together, adding milk gradually so a paste forms and slowly gets thicker -- you don't want lumps! (Actually, a Tupperware gravy shaker works best for this. You can just throw it all together and shake it up without worrying about lumps at all.).
- Add milk mixture to drippings and bring to a boil, stirring constantly, until gravy is thickened. (Depending on how much water content your sausage had, you may need to add a little more flour or milk to achieve the desired thickness.).
- Add salt and pepper to taste and serve.