Great 1-dish meal for camp--and lots of ways to spice it up/down. This one used commercial Eckridge sausage, but I'd bet any fresh ring sausage would be just as good.
Smoked Sausage Harvest Casserole:
2 tbs butter/margarine
5 cups chopped green sausage
1 med onion sliced
1 cup sliced carrots
1 can red beans (drained)
1 can stewed tomatoes (15 oz)
1 tbs vinegar
1/3 cup grated Parmesan cheese
2 tbs flour
dash of black pepper
1 lb smoked sausage (Eckerage "light" --
)
Pre-heat oven to 350 degrees; melt butter in dutch oven or soup pot;
add cabbage, onion
and carrots; sautee 5 min.; stir in beans, tomato, & vinegar; sprinkle
cheese, flour, and pepper over cabbage mixture; stir in; spoon into
greased, shallow, 2 quart casserole; cut
sausage into serving pieces; arrange on top of cabbage mixture; and
push down partially.
Cover and bake 40 min. or until hot. Serves 6.
Smoked Sausage Harvest Casserole:
2 tbs butter/margarine
5 cups chopped green sausage
1 med onion sliced
1 cup sliced carrots
1 can red beans (drained)
1 can stewed tomatoes (15 oz)
1 tbs vinegar
1/3 cup grated Parmesan cheese
2 tbs flour
dash of black pepper
1 lb smoked sausage (Eckerage "light" --
)Pre-heat oven to 350 degrees; melt butter in dutch oven or soup pot;
add cabbage, onion
and carrots; sautee 5 min.; stir in beans, tomato, & vinegar; sprinkle
cheese, flour, and pepper over cabbage mixture; stir in; spoon into
greased, shallow, 2 quart casserole; cut
sausage into serving pieces; arrange on top of cabbage mixture; and
push down partially.
Cover and bake 40 min. or until hot. Serves 6.
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