Creamed Potatoes And Smoked Sausage Recipes

Steps:

• 1. Slice kielbasa..chop onion Place sausage, onion, and oil in a large skillet. Sauté for a few minutes, until onion begins to soften. Peel potatoes and cut into bite-sized pieces.
• 2. Add potatoes to skillet. Add stock (use water if you don't have stock handy). Cover and simmer until potatoes are done. (How long this will take depends on how small you considered "bite-sized." Smaller dice will of course be done quicker. Allow about 15-20 min. but be flexible.) In a small bowl, make a paste of flour and milk. Stir into potatoes and sausage. Cook over medium heat until thickened.
• 3. I just serve this with a tossed salad, and nice crusty bread..

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray. Cut sausage into 1/2" cubes. Combine all ingredients in a large bowl.
• Spread mixture evenly in prepared pan. Bake 40-45 minutes or until lightly browned. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 400°F. Line a large baking tray with sides with foil and spray with cooking spray. Put the sausage slices, onions, and potatoes into a large bowl. Drizzle with olive oil and season with salt, pepper, paprika, and dried thyme. Toss together and pour on to the baking tray. Place into the preheated oven and roast for 45 minutes to an hour, stirring half way through, until the potatoes are golden brown and tender. Scatter the cheese over top and put back into the oven a few minutes to melt the cheese.

Steps:

• 1. Preheat oven to 350F. Spray an 8 x 13 inch casserole with vegetable spray. (I use the butter flavored.)
• 2. Place a layer of sliced potatoes to cover the bottom of the casserole. Then dot with about 1/2 of the smoked sausage and 1/3 of the butter.* Sprinkle lightly but generously with flour, and salt and pepper. Add another layer, just like the first, and continue until potatoes and sausage are used up (ususally 2 layers). Finish up with the sprinkling of flour and salt & pepper.*
• 3. Pour evaporated milk over to cover, moistening all of the flour on top. Add enough water or additional milk to ensure all of the potatoes are damp and most of them covered (not necessarily all, but most).
• 4. *If you don't care about too much fat, you can add dots of sour cream and sprinkle with grated cheese of your choice as well. Oooo La La!
• 5. Bake uncovered for at least an hour. Top should be browned and all bubbly. Test potato to see if it is tender. If it is too hard or stiff still, bake a little longer until potato tests done. Try one especially underneath in the milk. Especially good with steamed brocolli florets. I steam them, stir in a tiny bit of butter, and lemon juice.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
• Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
• Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
• Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.