Cheddar Sausage And Potato Casserole Iris Food

SAUSAGE POTATO CASSEROLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper. , In an ungreased 11x7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

DUBLIN CODDLE

Steps:

• Preheat oven to 300ºF.
• Place a large Dutch Oven on the stove, over medium-high heat, and add the diced bacon. Cook until golden brown, about 5 minutes. Using a slotted spoon, remove into a paper towel-lined plate, to soak up the excess grease. Reserve.
• Add the sausages and brown on all sides, about 2 minutes per side. Remove and reserve.
• Discard most of the fat rendered in the pot, leaving just a couple tablespoons. Add the onions and sauté until beginning to brown, 3-4 minutes. You can add a little vegetable oil, if needed. Then, add the garlic and sauté until fragrant, 1-2 minutes.
• Optional: Pour the beer to deglaze the pot, cooking and scraping all the browned bits from the bottom, until almost all evaporated. Remove the onions and reserve.
• Remove the Dutch Oven from the heat.
• Add half the potatoes to the bottom of the pot. Season with black pepper and sprinkle some chopped parsley. Then, add half the onions and top with half the cooked bacon. Repeat with another potato layer seasoned with pepper and parsley, followed by onions and bacon. Finish by layering the sausages, whole or cut into chunks.
• Pour the chicken broth. Bring the pot back to the stove and bring to a boil, over medium-high heat.
• Cover and transfer the pot to the oven. Cook for at least 2 hours (and up to 4 hours), checking every now and then to see if more liquid needs to be added. There should be at least 1 inch of liquid at the bottom of the pot at all times, to prevent burning.
• Taste and season with salt and pepper, if needed.
• Garnish with more parsley and serve!

POTATO SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

CHEDDAR SAUSAGE AND POTATO CASSEROLE, IRIS

Steps:

• Use mandolin or grater for potatoes sliced thin, or shredded fine, set aside in cold salted water.
• In food processor, dice onions and bell pepper. Brown sausage in a skillet, set aside until cool enough to handle. Then slice, cube or coarsely grind in food processor.
• In a mixing bowl pour the half and half, the eggs, and flour, mixing well. Mix potatoes, onions, bell pepper and sausage together and spoon into the dish.
• Pour milk and egg mixture over the hash brown mixture, letting it soak thru. Cover with foil and bake at 350 for 1 hour.
• Remove from oven, top with cheese and return to oven, under broiler until cheese is browned and bubbly. Serve warm.

BAKED SAUSAGES WITH POTATOES AND CHEDDAR

Steps:

• Pre-heat oven to 190°C.
• Cut each sausage into three chunks.
• Peel the potatoes, and slice each the thickness of one finger.
• Mix the sausages, potatoes, onions, olive oil, salt and pepper together in a large bowl.
• Transfer the mixture to an oven-proof baking dish large enough to hold it in one layer.
• Place in oven and bake for 45-60 minutes until the sausages and potatoes are cooked through and browned, stirring two or three times during this time.
• Remove from oven and check seasonings, adding more salt and pepper if needed.
• Cover with the grated cheddar and return to the oven just long enough for the cheese to melt.
• Remove and serve!

CHEESY SAUSAGE POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary. , Drain potatoes; arrange in an ungreased 13x9-in. baking dish. Drizzle with butter. Add the sausage mixture and stir gently. Sprinkle with cheese. , Bake, uncovered, at 350° until cheese is melted, 5-7 minutes.