Baked German Potato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Posting as requested 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.
|
|