Baked Farmer Sausage, Potatoes, and Carrots With Gravy

"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."
 
Download
photo by mommy besieged photo by mommy besieged
photo by mommy besieged
Ready In:
2hrs
Ingredients:
7
Serves:
4-6
Advertisement

ingredients

  • 2 lbs frozen farmer sausage
  • 4 medium potatoes, peeled and quartered
  • 8 medium carrots, peeled and cut into 3-4 pieces each
  • Gravy

  • sausage drippings
  • 2 tablespoons flour
  • 1 cup milk
  • salt and pepper
Advertisement

directions

  • 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.

Questions & Replies

  1. First time making. Do I cover to bake at 375 for 1 1/2 hours?
     
Advertisement

Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. 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.
     
Advertisement

RECIPE SUBMITTED BY

<p>I live in beautiful western Manitoba, Canada. I'm a wife and stay-at-home mom with 2 daughters, Peanut (who turned 7 at the end of January) and Fidget (who will turn 5 in the middle of June) and a husband whom I call The Bushman, who's motto, lucky for me, is I'll try anything once! I'm a Mennonite by heritage as well as faith. I'm a born again Christian and we belong to a small Evangelical Mennonite country church where The Bushman and I are fairly involved. The church is made up largely of family groups -- most are related somehow. That's actually a Mennonite pastime, finding out how everyone's related to each other. If we're not directly related, we'll find a connection somehow -- your third cousin's wife's brother is for SURE my mother's father's sister-in-law's nephew!! See, isn't it amazing how small this world really is?! For fun, I enjoy photography -- my favourite subjects are sunsets, cloud formations, my girls, and nature close-ups -- reading, (John Grisham, Frederick Forsythe, Robert Ludlum, and Clive Cussler are my favourite authors), playing piano, and going for nice long walks, either first thing in the morning or towards sunset. I've even learned to enjoy it in the dead of winter, when I have no choice but to walk in semi-darkness. For those of you who've never experienced a Manitoba winter (lucky you!), 'the dead of winter' includes pretty much all of December, January, and February!! And up here, our shortest days of the year have only 7 hours of daylight, so if it's cloudy, well, it feels like no daylight at all! It's my favourite time to plan my day, pray, and daydream about what might happen if I'd ever actually buy a lottery ticket and win!! I love cooking -- baking not so much (mostly because it's not essential to survival and if there's baking in the house, that's all we eat!!) -- and reading recipe books is a favourite pastime of mine. I love the Company's Coming series of cookbooks, but my favourite is Taste of Home magazine. Since buying a premium membership here though, I've decided to let my subscription run out. I'll miss it, but I've decided there's really no need for it, since all the best recipes in the world eventually end up here!!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes