Best Sausage Potato Carrot Bake Recipes

SAUSAGE, POTATO AND CARROT ONE-DISH SUPPER

Steps:

• Put frozen sausages in a large frying pan (you'll need one with a lid). As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes).
• Drain the water.
• Now brown the sausages over medium heat in a bit of oil or cooking spray. You have two choices: you can slice them first or after frying. Note: when I used the Johnsonville Brats I didn't need to brown them.
• Add the cut potatoes and carrots to the pan.
• Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally.
• When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food.
• Serve and enjoy!

BAKED FARMER SAUSAGE, POTATOES, AND CARROTS WITH GRAVY

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.

CREAMY SAUSAGE AND POTATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
• Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
• Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
• Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.