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.
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
SAUSAGE GRAVY AND POTATO BREAKFAST BAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. This recipe is a perfect combination of one of my favorite dishes, Sausage Gravy, and one of my husband's favorite side dishes, hash browns. The addition of the runny egg oozing down into the gravy and hash browns makes for one perfect breakfast dish.
Provided by Alandrews
Categories Breakfast
Time 35m
Yield 4 Ramekins, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Remove potatoes from bag and place in a colander. Rinse and drain well. Using a clean dish towel, place potatoes in towel and wring dry.
- Divide potatoes among 4 ramekins. The ramekins I used were 5 1/2" rounds that were 2" deep. I got around 3/4 cup of potatoes into each ramekin.
- Heat a large skillet over medium heat then add sausage. Cook until done, about 5 minutes.
- Add flour and cook, stirring often, for 2 minutes.
- Add milk slowly, stirring until incorporated. Bring to a boil and cook for 5 minutes, stirring often, until thickened.
- Pour 3/4 cup gravy into each ramekin over the potatoes.
- Crack one egg into each ramekin, on top of the gravy and place into oven and bake for about 20 minutes, or until egg white is set and yolk is still runny.
- Note: Each oven bakes differently. Watch your eggs closely and adjust cooking time if needed.
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Provided by Beccabo73
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
- Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
- Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
- Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
- Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g
SAUSAGE AND MASHED POTATO BAKE
A wonderful hearty main dish.. meat and potatoes all in one dish.. a great way to use up any leftover mashed potatoes..this casserole with worth making, it's very good!
Provided by Kittencalrecipezazz
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 9-inch square baking dish.
- In a skillet, cook the sausage until no longer pink; drain fat, can cut in large pieces or leave whole.
- Place in the bottom of the prepared baking dish.
- Top/spread evenly with the 3 cups of mashed potatoes.
- In the same skillet, saute the onion, garlic and green pepper in oil for 5 minutes, or until the veggies are crisp-tender.
- Stir in mushrooms, tomatoes, olives, basil, salt and pepper; mix to combine (do not cook).
- Spoon over potatoes to within 1-inch of edge.
- Sprinkle with Parmesan cheese and the chopped parsley on top.
- Bake, uncovered for 30-35 minutes, or until the top is lightly browned.
Nutrition Facts : Calories 696.3, Fat 44.2, SaturatedFat 14.1, Cholesterol 75.2, Sodium 2201.9, Carbohydrate 45.2, Fiber 5.9, Sugar 8.8, Protein 30.8
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