Pennsylvania Dutch French Goose (sausage, vegetable casserole)
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Ingredients
| 2 lbs. | bulk pork sausage | | 2 lbs. | potatoes, peeled and diced (4 cups) | | 2 cups | sliced celery | | 1-1/2 cup | sliced carrots | | 1/2 cup | finely chopped onion | | 1 tsp. | dried thyme, crushed | | 1 tsp. | dried basil, crushed | | 1/2 tsp. | salt | | 1/8 tsp. | pepper |
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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
Author's 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.