2 lb Smoked venison sausage
1 small Onion, thinly sliced
14 1/2 oz Can stewed tomatoes
1 tsp Dried whole oregano
1/4 tsp Pepper
4 medium Potatoes, thinly sliced
4 medium Carrots, thinly sliced
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: Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saute onion in drippings; drain well, and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat. Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. : Cover with aluminum foil. Bake at 350F for 45 minutes. Yield: 8 servings.
Note: Thinly sliced Polish sausage may be substituted for venison sausage, if desired.
Ann Temple Keuhler of Texas, in December, 1987 "Southern Living". Typos by Jeff Pruett. From: Date: Posted to MM-Recipes Digest V3 #224
Date: Sat, 17 Aug 1996 21:34:51 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
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