I made this particular dish to participate in the “day that really Schmecks, part 2” event from Confessions of a Cardamom Addict. I found the idea of checking out some Mennonite cooking very interesting to say the least, and I even managed to find a recipe that fit my “Cook don’t bake” strategy to kitchen life. (Not easy since I don’t own any of Edna’s books, and with a deadline of the 29th of January I decided to use the Sausage and Vegetable Bake recipe I found at Loving Spoonfuls. In very un-seat of my pants manner, I followed the recipe to the letter, not allowing myself to deviate or get creative in the slightest. This was, after all, a tribute to Edna Staebler, author of Food that Really Schmecks, and a tribute to Mennonite cooking in general. For once, I was going to do what I was told on the page. No changes, using just the highest quality ingredients I could lay hands on.
- 2 lb Pork Country sausage (Couldn't find it, I went with 2 lbs German style sausage from my butcher)
- 4 Large broccoli florets
- 4 Large cauliflower florets
- 4 Potatoes (unpeeled and whole)
- 1 Carrot (whole)
- Coil sausage links into skillet over medium-high heat
- Pour in 1 ½ cups boiling water
- Cover and simmer for about 30 minutes
- Add vegetables to skillet and simmer for about 10 minutes
- Transfer sausages and vegetables to casserole dish and bake, uncovered, in 350°F oven until sausage is browned and vegetables are tender.
Amount Per Serving: Calories: 524Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 105mgSodium: 267mgCarbohydrates: 46gFiber: 16gSugar: 12gProtein: 44g
What I would have done differently had I thought of it:
While this recipe definitely ends up being something that is pretty healthy and hearty, it lacked a lot in flavor (or flavour, if you’re from Edna’s neck of the woods.)
Perhaps my veggies were larger than the ones she’d used, or my casserole was of the wrong size, I’m not sure, but the vegetables never did get tender, they started to wilt horribly and blacken at the edges, and the potatoes, not having been pricked, got hard as stones. The sausage was great, but then it would have been anyway.
When I revisit this, and I will. I’m going to liberally salt the veggies and prick both the potatoes and the sausage before they hit the pan. I’m also going to substitute the water for a mix of half chicken stock and either some beer or apple cider.
It wasn’t a total disaster, it could be that the recipe simply assumed that you’d season and prick your spuds before they went in, I don’t know, but for now I’m back to adjusting on the fly as I’m accustomed to.