4 Reviews

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.

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maureend3 December 17, 2012

Everyone at the church potluck loved this dish! I made a couple of alterations based on what I had for ingredients.... used yam in place of some of the potatoes, added onion to the other veggies, and added garlic sauteed in butter to the gravy. Oh, and I cut everything up smaller than suggested because I wanted it to cook faster! Thanks so much!

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mommy besieged March 06, 2013

I was so happy to find this recipe because I had lovely sausages with no idea what to do with them. It was delicious and everyone asked me to make it again. So easy, so good and so conforting. Thanks!

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yukon64 April 03, 2011

This is a very tasty meal. The prep time is generous as I think I had it in the oven within 10 minutes. I didn't use frozen sausage so it cooked a little faster. The cream gravy is nice. It reminded me of the cream gravy they used to serve with perogies at a Mennonite restaurant in our little Saskatchewan town. Thanks so much for sharing your recipe. It will find it's way to our table again.

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GaylaV February 15, 2008
Baked Farmer Sausage, Potatoes, and Carrots With Gravy