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Showing 1-4 of 4
By Chef #685759
on December 17, 2012
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.
on March 06, 2013
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 03, 2011
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 15, 2008
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (418 g)
Servings Per Recipe: 4