Baked Farmer Sausage, Potatoes, and Carrots With Gravy
- Ready In:
- 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
- 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.
Join The Conversation
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!
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. <br/>Until now I have always just barb-e-qued it - this is better.