Farmer's Sausage with Creamed Potatoes, Cabbage and Onions

6 4" Honey Garlic Farmer Sausage (or 4 6" sausages)
6c. Water
4c. Potatoe, 1" cubes (or 4 med. potatoes)
4c. Cabbage (chopped)
2c. Onion, thick slices
1c. Milk, 1% or skim
1/4c. All-purpose Flour
Sprinkle with chopped chives or parsley for colour.

Poke holes into the sausages with a paring knife. Boil the sausage in half of the water to remove most of the fat, and this will also flavour the water for boiling the vegetables. Remove the sausages when thoroughly cooked and cut diagonally at about a 1/2" thick. Set them aside. Pour the water from the pot through a strainer to remove the fat and solids. Put the water into a pot with the remaining water. Add the potatoes and cover bringing them to a boil. Add the cabbage, cover again, and bring back to a boil. Add the onionsand cover again. Do not worry if the water does not cover all of the cabbage and onion because if it is covered it will steam them. Simmer till the vegetables are tender. Drain off all but a cup of the water. Put most of the vegetables in a covered bowl and set aside. Add the milk. Mix the flour with some water thin enough to pour slowly into the hot water and milk. Stir constantly until thoroughly mixed. Just bring to a boil while stirring. Turn the heat down to medium low. Reintegrate the vegetables and stir all together. When you achieve your desired thickness, cover. Quickly brown the sausage in a hot skillet. Serve with the sausage spread over the top. Sprinkle with the chopped chives or parsley.

You can even add peas for colour if you like! Sometimes I do and sometimes I don't.

Number of Servings: 4

Recipe submitted by SparkPeople user TRICIA36.