Potato and Farmer Sausage Casserole
I remember how Lovella thought she might lose a “whack of readers” when she posted a recipe that called for farmer sausage. It’s funny how this smoked pork sausage seems to find its way into all kinds of recipes, where it’s readily available. If you prefer, you can substitute it with smoked ham. This is really just a version of scalloped potatoes and adding the meat makes it an easy family meal. I got the recipe from a friend, Karen, a number of years ago, but have changed up the sauce amounts a bit. If you use a few more potatoes, just double the first 5 ingredients of the sauce.
6 small – med. potatoes, peeled and sliced
1/2 – 3/4 link farmer sausage, peeled and sliced
1 Tbsp butter
1 Tbsp flour
1/4 tsp salt
½ cup milk
½ – 1 cup grated cheddar cheese
1 can cream of mushroom soup
Arrange potatoes and farmer sausage in layers in greased 8 cup casserole dish. Melt butter; blend in flour, salt and milk gradually, stirring constantly. Add cheese and soup, stirring until sauce cooks. Pour over potatoes and sausage. Bake at 350F for 1 1/4 – 1 1/2 hours.