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    Home » Recipes » Amish Main Dishes

    Hearty Amish Winter Sausage and Potato Casserole

    Published: Jan 29, 2021 · Updated: Jan 29, 2021 by Kevin Williams | Leave a Comment

    Jump to Recipe

    Hog butchering is often done during the winter on Amish farmsteads. The job is messy, tedious, and labor-intensive. Who wants to do that in the middle of July?  So the big job of butchering hogs is saved for a cold winter’s day, usually in February or March.   A whole family will band together to tackle it or an Amish church will do it.   It’s not a pretty scene but, in the end, they’ll come away with all the hams, sausage, and chops needed for a year until it is time for the next “butchering day.” The ground sausage will end up in dishes like this Hearty Amish Winter Sausage and Potato Casserole

    Elizabeth Coblentz, the original Amish Cook, wrote about hog butchering in an early column. She wrote about it with graphic accuracy.  Back in those days I would try to sell the column to newspapers by sending a sales packet with sample Amish Cook writings in it.  I sent one of my packets to Ron Krueger, food editor of The Flint Journal in Michigan.  He couldn't be persuaded to subscribe to The Amish Cook (a huge disappointment to me at the time) but he wanted to run one column, the one about hog butchering because he found it "fascinating."  So, with my blessing, he published it. And that concluded the column's briefest of runs in The Flint Journal.

    One of the most prized meats to be scored on butchering day is just regular ol’ sausage.  Ground sausage can be added to soups, chilis, casseroles, and so much more.  It can be blended with hamburger, which allows the supply of each to last longer.  It can even be blended with venison.

    Delicious Sausage Casserole

    You can use store-bought bulk sausage for this hearty Amish Winter Sausage and Potato Casserole. That is what my parents did.  You can also cut the recipe down, which is what my parents did. They cut it by two-thirds.  And you can vary it.  The recipe seems very heavy on peas for my taste, if I were making it I’d probably up the amount of sausage while reducing – but definitely not eliminating – the peas.

    The sausage fries up very well and fresh sausage will fill your house with a wonderful smell!

    Casserole going into the oven

    Bake until the cheese is nice and golden!

    You can see this casserole is choc-full of peas and potatoes. If I were making it, I might reduce both of those and have more sausage and cheese. But you can experiment with proportions.

    This is definitely a recipe that is popular in Amish kitchens during winter!

    So, here is an amazing recipe that comes from an Amish cook in Indiana for a hearty winter-with-a-splash-of-spring sausage casserole (the splash of spring are the peas!)

    Jump to:
    • 🐖Sausage and Potato Casserole Ingredients
    • 📋Casserole Instructions
    • 🐖More Amish Sausage Recipes
    • 🖨️Printer-Friendly Sausage and Potato Casserole

    🐖Sausage and Potato Casserole Ingredients

    • 3 pounds sausage, crumbled
    • 8 large potatoes
    • 2 quarts peas
    • 2 small onions
    • 1 tablespoon salt
    • 1 teaspoon pepper
    • 2 cans cream of mushroom soup
    • 4 cans water
    • 1 cup grated cheese

    📋Casserole Instructions

    1. Brown sausage and onions in frying pan.
    2. Peel and slice potatoes thinly.
    3. Put together in roaster, the meat and the vegetables.
    4. Mix soup and water with salt and pepper and pour over meat and vegetable mixture.
    5. Top with cheese.
    6. Bake at 350 for 1 hour covered then uncover and bake for 1 hour more or until potatoes are done.

    🐖More Amish Sausage Recipes

    Sausage and Noodle Supper

    Pure comfort food!

    Cheesy Rice and Sausage Bake

    This is a really hearty, filling casserole also!

    Simple Dinner Sausage

    Easy!

    Sausage and Pancake Casserole

    Delicious!

    🖨️Printer-Friendly Sausage and Potato Casserole

    Finish Sausage and Potato Casserole

    Amish Winter Sausage and Potato Casserole

    Delicious and hearty!
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Amish

    Ingredients
      

    • 3 pounds sausage crumbled
    • 8 large potatoes peeled and sliced
    • 2 quarts peas
    • 2 small onions diced
    • 1 tablespoon sakt
    • 1 teaspoon pepper
    • 2 cans cream of mushroom soup
    • 4 soup cans water
    • 1 cup cheese grated cheddar

    Instructions
     

    • Brown sausage and onions in frying pan.
    • Peel and slice potatoes thinly.
    • Put together in roTop with cheese. the meat and the vegetables.
    • Mix soup and water with salt and pepper and pour over meat and vegetable mixture.
    • Top with cheese.
    • Bake at 350 for 1 hour covered then uncover and bake for 1 hour more or until potatoes are done.
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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