Baked Farmer Sausage Potatoes And Carrots With Gravy Recipes

BAKED FARMER SAUSAGE, POTATOES, AND CARROTS WITH GRAVY

Baked Farmer Sausage, Potatoes, and Carrots With Gravy image

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

Ingredients

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

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, POTATO, CARROT BAKE

Sausage, Potato, Carrot Bake image

This recipe is so easy and delicious. My whole family loves it.

Provided by zancanella

Categories Meat and Poultry Recipes Pork Sausage

Time 1h50m

Yield 6

Number Of Ingredients 7

Ingredients

2 Kielbasa sausage rings, cut into 2-inch pieces
8 potatoes, peeled and quartered
1 onion, cut into chunks
1 (8 ounce) package baby carrots
4 cloves garlic, crushed
salt and ground black pepper to taste
3 tablespoons olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

Nutrition Facts : Calories 776.7 calories, Carbohydrate 61.1 g, Cholesterol 99.8 mg, Fat 48.4 g, Fiber 8 g, Protein 25 g, SaturatedFat 15 g, Sodium 1415 mg, Sugar 8 g

WALNUT-RAISIN BAKED FARMER CHEESE

Walnut-Raisin Baked Farmer Cheese image

Make and share this Walnut-Raisin Baked Farmer Cheese recipe from Food.com.

Provided by Pinay0618

Categories Fruit

Time 8m

Yield 8-12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup walnuts, toasted
1 lb friendship farmer cheese
2 tablespoons honey
1/2 cup raisins
couple dashes cinnamon
couple pinches salt
crackers or bread, for serving

Steps:

Preheat oven to broiler.
Place Friendship Farmer Cheese in a large mixing bow. Add the remaining ingredients and the toasted walnuts. Mix thoroughly. Transfer mixture to a small baking dish (aluminum disposable is fine). Place under broiler until brown and bubbly on top, about 2 to 3 minutes. Serve hot or at room temperature with crackers of any kind or slices or crusty bread.

Nutrition Facts : Calories 138.9, Fat 5, SaturatedFat 0.6, Cholesterol 4, Sodium 8.7, Carbohydrate 13.6, Fiber 0.8, Sugar 10.9, Protein 11.2

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