Pennsylvania Dutch French Goose (sausage, vegetable casserole)

• 2 lb. bulk pork sausage
• 2 lb. 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

1. In a mixing bowl, combine uncooked sausage, diced potatoes, sliced celery, sliced carrots, chopped onion, thyme, basil, salt, and pepper.
2. Mix well.
3. 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.
4. Place the roasting bag on a rack in a roasting pan.
5. Cover with lid or foil.
6. Bake at 350 F. for 3 hours; remove fat occasionally.
7. Let stand 10 minutes.
8. Slit roasting bag; carefully remove mixture.
9. Makes 6 servings.
10. Heritage Cookbook BHG

pork sausage, potatoes, celery, carrots, onion, thyme, basil, salt, pepper

Taken from www.foodgeeks.com/recipes/21127 (may not work)