2 LB smoked venison sausage
1 sm. onion; thinly sliced
14 1/2 oz can stewed tomatoes
1 Ts dried whole oregano
1/4 Ts pepper
4 med. potatoes; thinly sliced
4 med. carrots; thinly sliced
Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Sauté onion in drippings; drain well, and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat. Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. Cover with aluminum foil. Bake at 350F for 45 minutes.
Note: Thinly sliced Polish sausage may be substituted for venison sausage, if desired.
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