Recipe by Crabbycakes
Posting as requested
Top Review by tara portee
I used Bratwurst instead of smoked sausage, I increased the onion, reduced the brown sugar, deleted the bell pepper and pimiento. I used the water from the boiled potatoes (the help thicken-so did not need as much flour) With all that being said, I liked it, but probably would not make it again. I typically love German potato salad, but I think, this got lost with the cheese and sausage all mixed in with it. I don't know what I was expecting, but it seemed to "cassarolie" I I enjoyed making it and felt inspired to try some other German food.
- 2 lbs russet potatoes, cooked
- 1 lb garlic sausage or 1 lb smoked link sausage, cut into 1 inch pieces
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup onion, minced
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 cup water
- 1⁄3 cup cider vinegar
- 3 -5 drops hot pepper sauce
- 1 cup celery, thinly sliced
- 1 cup green bell pepper, thinly sliced
- 1⁄3 cup pimiento, diced
- 2 tablespoons parsley, minced fresh
- 1⁄2 lb jarlsberg cheese, sliced,cut into strips
Directions See How It's Made
- Peel cooled potatoes and dice; place in a large bowl.
- Brown sausage in butter or margarine in a skillet; remove with a slotted spoon to bowl with potatoes.
- Sauté onion in the same skillet until limp.
- Combine flour, brown sugar, salt and dry mustard and stir into drippings; continue to stir and cook for 3 minutes.
- Add water, vinegar and hot pepper sauce.
- Stir and cook until sauce thickens.
- Add celery, green pepper and pimiento; cook for 1 minute.
- Stir in parsley.
- Pour over potatoes and sausage; gently mix together.
- Spoon half of the mixture into a shallow greased 11 x 7-inch baking dish.
- Layer with half of the cheese; repeat layers.
- Bake in a preheated 350° F oven for 15 minutes or until cheese is barely melted.
- Serve warm.