Pennsylvania Dutch French Goose (sausage, vegetable casserole)

by olga

Servings: 6 servings

INGREDIENTS

2 pound bulk pork sausage
2 pounds potatoes, peeled and diced (4 cups)
2 cups sliced celery
1 1/2 cups sliced carrots
1/2 cup finely chopped onion
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

INSTRUCTIONS

In a mixing bowl, combine uncooked sausage, diced potatoes, sliced celery, sliced carrots, chopped onion, thyme, basil, salt, and pepper. Mix well. Stuff the sausage mixture into a 15 x 10 inch or large clear roasting bag; tie the opening and punch holes in the bag on top and on bottom. Place the roasting bag on a rack in a roasting pan. Cover with lid or foil. Bake at 350 F. for 3 hours; remove fat occasionally. Let stand 10 minutes. Slit roasting bag; carefully remove mixture. Makes 6 servings.

Heritage Cookbook BHG

CHEF COMMENTS

The Pennsylvania Dutch were as frugal as any other colonists and found ways to use every part of a butchered animal. They even, used the cleaned pig stomach. It was considered a special treat and was usually stuffed with sausage and vegetables, then baked. But the origin of its name, French Goose, is a mystery.

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