4 cups sliced potatoes
2 medium carrots, sliced
1 jar (16 ounces) small whole white onions, drained, or about 1 1/2 cups
frozen thawed
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef broth
1/4 teaspoon pepper
1 pound pork sausage
chopped fresh parsley, optional

Cook potatoes and carrots in boiling salted water just until tender; drain.
Place in a lightly buttered casserole with onions. Melt butter in a saucepan
over low heat; stir in flour. Gradually add beef broth, stirring constantly.
Cook and stir until thickened.

Add pepper to sauce; pour over vegetables in casserole. Shape sausage into 8
small patties; saut? slowly until just cooked through. Drain sausage patties
and place on top of potatoes in casserole. Cover with lid or foil and bake
375? for 20 minutes, or until vegetables are tender and casserole is hot.
Sprinkle with chopped fresh parsley before serving.

Sausage casserole serves 4.