1 lb. uncooked breakfast sausage links
4-6 medium potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
4 to 6 medium carrots, thinly sliced
1 cup frozen peas
1 can condensed tomato soup, undiluted
1 1/3 cups water.
4-6 medium potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
4 to 6 medium carrots, thinly sliced
1 cup frozen peas
1 can condensed tomato soup, undiluted
1 1/3 cups water.
Prick sausages with a fork and place in a saucepan; add enough water to cover. Bring to boil. Reduce heat. Simmer, uncovered, for 5 minutes; drain. Meanwhile, in an ungreased 2 qt. baking dish, layer half the potatoes, onions and carrots. Repeat layers. Sprinkle peas over carrots. Arrange sausages in a single layer over peas. In a bowl, combine soup and water. Pour over sausages. Cover and bake at 350 degrees for one hour. Turn sausages. Bake, uncovered 1 hour longer or until meat is no longer pink and vegetables are tender. Yield: 4 servings
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