Farmer Sausage & Potato Bake

75 MInutes
Prep: 30 Minutes | Cook: 45 Minutes | Servings: 4-6 servings


  • 6 medium-sized Peak of the Market russet potatoes, peeled and cut into large cubes
  • ¾ cup (175 mL) milk
  • 2 Tbsp (30 mL) margarine
  • 3-4 Peak of the Market green onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 Vita egg yolks, slightly beaten
  • ½  tsp (2 mL) ground black pepper
  • 2 pinches ground nutmeg
  • 1 lb / 500 g Winkler Meats farmer sausage, cut into ¼-inch slices
  • ¼ cup (50 mL) EACH shredded mozzarella cheese and cheddar cheese
  • ⅓ cup (80 mL) chopped fresh parsley
  • 1 Tbsp (15 mL) fresh thyme leaves
  • Sprig of fresh thyme for garnish (optional)


  1. Preheat oven to 350ﹾF.
  2. Place potatoes in large pot and cover with cold water by 2 inches; bring to a boil. Reduce heat; cover and simmer, about 20 minutes or until potatoes are tender when pierced with fork. Drain well in a colander.
  3. Return potatoes to pot. Add milk and margarine and, using a hand masher or potato ricer, mash potatoes until smooth.
  4. Add green onion, garlic, egg yolks, pepper and nutmeg. Mix well.
  5. Gently fold in sausage, cheeses and parsley.
  6. Spoon mixture into greased 2-quart baking dish. Sprinkle with thyme. Bake in preheated oven for about 45 minutes.
  7. Remove casserole from oven and garnish with a sprig of thyme, if desired. Let stand 3-5 minutes before serving.

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