In a large skillet over medium-low heat, sauté sausages with 1-2 tablespoons of olive oil, turning and stirring until they have browned a bit.
Lightly spray a 9×13″ baking dish with non-stick cooking spray. Transfer the cooked potatoes and sausage to the baking dish, stirring just until evenly distributed.
Increase the heat to medium and add the butter to the pan. When it has melted, whisk in the flour. Let cook for about a minute, whisking constantly, to remove the flour taste. Slowly add half and half, 1/4-1/2 cup at a time, whisking constantly until evenly incorporated. Continue cooking until thickened.
Stir in Velveeta, paprika, salt and pepper, stirring occasionally until completely melted and sauce is smooth.
Pour cheese sauce evenly over potatoes and meat. Sprinkle grated cheese evenly over the top.
Bake at 350 degrees for 35-45 minutes, or until potatoes are fork tender and casserole is golden on top.
3 cups peeled and cubed russet potatoes, boiled until tender but not mushy.
1 lb. sliced smoked sausage boiled until tender but not mushy
4 tablespoons butter
4 tablespoons flour
2 cups half and half or milk
Salt and pepper to taste
1/2 lb. Velveeta cheese, cubed
1/2 cup grated sharp cheddar cheese
1/4 teaspoon smoked paprika
Pour beer and sliced onions into a medium pot and bring to a simmer over high heat.
Add brats to the pot, reduce heat to low, and simmer until just cooked through, about 10 minutes. Transfer brats to the grill, and cook until they’re well browned on all sides, about turning often.
Let the rest of the beer and onions continue to simmer while the brats cook on the grill.
Remove 1 cup of the beer and pour into another pot.
In the new pot bring the beer back to a simmer and stir in cream cheese, ranch seasoning and cheese until smooth.
Top the brats with some of the beer braised onions and spoon the cheese sauce over everything. Serve immediately.
· 1 package bulk Maple sausage
· 1 can cinnamon rolls with icing (8 rolls)
· 4 eggs
· 2 cups milk
· 1 teaspoon vanilla
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