Baked German Potato Salad

Posting as requested

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

1. Peel cooled potatoes and dice; place in a large bowl.
2. Brown sausage in butter or margarine in a skillet; remove with a slotted spoon to bowl with potatoes.
3. Sauté onion in the same skillet until limp.
4. Combine flour, brown sugar, salt and dry mustard and stir into drippings; continue to stir and cook for 3 minutes.
5. Add water, vinegar and hot pepper sauce.
6. Stir and cook until sauce thickens.
7. Add celery, green pepper and pimiento; cook for 1 minute.
8. Stir in parsley.
9. Pour over potatoes and sausage; gently mix together.
10. Spoon half of the mixture into a shallow greased 11 x 7-inch baking dish.
11. Layer with half of the cheese; repeat layers.
12. Bake in a preheated 350° F oven for 15 minutes or until cheese is barely melted.
13. Serve warm.