2 pounds smoked venison sausage
1 small onion, thinly sliced
1 can stewed tomatoes, (14 1/2 oz)
1 teaspoon dried whole oregano
1/4 teaspoon pepper
4 medium potatoes
4 medium carrots

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. Saute 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-inch baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage.

Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Serves 8.

Note: Thinly sliced Polish sausage may be substituted for venison sausages, if desired.