If you enjoy comfort food on occasion and feel you deserve to indulge sometimes then this is for you. If you are on a diet or counting calories please do not keep reading because I am not responsible for the 2lbs you will surely gain by eating this cheesy carb sausage masterpiece. I make it in colder months because ….. well it warms my soul and fills my belly. Some use it for a side but I use it for the main course because it is truly filling ……
- 3 cups of white potatoes of your choice, peeled, boiled, cooled and cut into cubes (approx. 1lb)
- 1 lb of Smoked Sausage, skinless ( or for my Pennsylvania friends use Smoked Kielbasa )
- 5 tablespoons of real butter
- 1/8 teaspoon Paprika
- 4 tablespoons of flour
- 2 cups of milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lb of Velveeta Cheese, cut into small cubes
- 3/4 cup of shredded Sharp Cheddar Cheese
- Take Sausage and make sure all the skin is off, cut into 1/2 inch circles and the half moon cut them all. Then cook in a frying pan for about 10 minutes on medium. Turning frequently until slightly browned.
- Then toss together your ready potatoes and browned sausage in a bowl and then place in a 2 quart casserole dish.
- In a sauce pot on low to medium, mix butter, flour , milk, salt, pepper, and just the Velveeta Cheese until completely melted and smooth …. you must stir or whisk constantly as not to burn it to bottom of the pan.
- Pour the cheese mixture over the potatoes and sausage.
- Then sprinkle the Sharp cheese on top and then sprinkle the paprika on the very top.
- Bake at 350* for 35-40 minutes or till top is golden brown.
Note: If you are making this for kids you can use hot dogs of course 🙂
As much as I enjoy corned Beef I have to unfortunately say really .. I mostly only make it around St. Patrick’s Day. Sad and cliche …but true. I have neighbors who are Irish and they mentioned making corned beef, and they said “make sure you use Guinness.” Why I had never thought of using it is beyond me. It is one of my favorite beers…. and although it tastes different in Ireland it’s still good enough here. Then I recived an e-mail the very next day from a cooking blog I follow and she said “dont forget the Guinness” … so it was destiny … I tried it , really liked the flavor it added and I have to say it’s the only way I will cook it from now on…….
3-5lb Corned Beef w/ pickling spices
2 cans of Guinness Draught (do not use Stout it is too bitter)
4 tbsp of Dark Brown Sugar
1 small head of cabbage
1 bag baby carrots
1 medium sweet onion
5-6 red potatoes
a few pats of butter
Turn on the crock pot to the 6 or 8hr setting.
Save 1 cup of Guinness and set aside.
Pour the rest of the Guinness into the bottom (if using a 3lb beef just use one can and 2 tbps sugar, if using 4lb or over use the full recipe)
Add Dark Brown Sugar and mix well.
Now add the small pack of pickling spices that usually come with the Corned Beef, or add 1 1/2 tsp of your own if it did not accompany the beef.
Wedge the cabbage in 4 quarters and lay in the bottom.
Cut Potatoes in large chunks or halves and add to bottom with cabbage .
Lay corned beef on top of the cabbage and potatoes, pour the reserved cup of Guinness on the Corned Beef.
Add the small bag of baby carrots around the beef, and top with a few pats of butter.
Put the lid on and never take it off until your ready to eat … enjoy !
I also want to add that it is even better the next day 🙂
I’m not a big french fry eater, but when I do eat them I like them thick and filling. I prefer to make my own. They just go so well with a burger and soda …. I also prefer sweet potatoes to regular ones, they are healthier and tasty 🙂
- Cut 2 large potatoes into strips and toss with a little olive oil, some salt, and pepper.
- Bake at 425 degrees F for about 30 minutes. Flipping the around a little at about 15minutes.
- Let cool a minute or two … and thats it 🙂
I dip my reg fries in honey-mustard sauce –
- 1 part honey
1 part dijon mustard
1 part mayonnaise
dash of salt
pinch of cayenne
dash of vinegar
The sweet potato fries I dip in sour cream or boring old ketchup 🙂