Preheat oven to 350 degrees.
Line casserole with foil.
Cut a few slits into potato sausage.
Put into casserole and add 1/4 cup water.
Bake, uncovered, for 1 hour and 15 minutes.
edium high heat, brown the sausage adding a small amount of
ix thoroughly. Add potatoes and sausage and still well. Secure lid
ell combined.
Divide the potato-sausage mixture into 8 balls.
Using a large saucepan, brown onion in butter.
Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
Let soup sit for approximately 5 minutes in order to thicken and then serve.
hing except for the garlic, potato, sausage and salt in a large
nd stir onion, smoked sausage, and kielbasa sausage in the hot oil
edium heat, cook sausage until brown. Drain sausage and reserve fat in
inutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander
Brown and drain sausage.
Mix soup, milk, onion, salt, pepper and cheese in a large casserole dish.
Layer potatoes, soup mixture and sausage and repeat layers.
Bake at 350\u00b0 for 1 1/2 hours.
Serves 8 to 10.
he casing from the sausage. Crumble the sausage into a skillet. Cook
Brown and drain sausage.
Mix soup, milk, onion, salt and pepper.
In large casserole dish, layer potatoes, soup mixture and sausage.
Repeat layers, ending with sausage.
Bake, covered, at 350\u00b0 for 1 1/4 to 1 1/2 hours.
Sprinkle with cheese; heat until cheese melts.
Saute onion and celery in butter until tender, but not browned.
Add the chicken broth, salt, pepper and potato.
Cover and bring to a boil.
Reduce heat and simmer until the potato is tender, about 10 minutes.
Add milk, cream, parsley and cheese. Heat just until cheese begins to melt.
he olive oil. Add the sausage meat and onion and cook
Brown crumbled sausage in skillet.
Drain off grease.
Layer potatoes, sausage and cheese in baking dish.
Mix soup, milk and pepper.
Pour over potato mixture.
Bake at 350\u00b0 until potatoes are tender.
Sprinkle more cheese on top.
Return to oven until cheese melts.
n medium heat, brown the sausage, breaking into small pieces as
br>Pan-fry sausage.
Chop potatoes and cut sausage into pieces
Brown sausage; drain and set aside.
Combine soup, milk, onion, salt and pepper.
In a greased 2-quart casserole dish, layer half of the potatoes, half of the soup mixture and half of the sausage.
Repeat ending with sausage.
Cover and bake at 350\u00b0 for 1 hour or until potatoes are tender.
Sprinkle with cheese and return to oven, uncovered, for 2 minutes.
Fry sausage; drain.
Pat dry.
Boil potatoes and drain. Combine sausage, potatoes, cream and butter in pot with salt and pepper to taste.
Bring to slow boil.
About 3 minutes before serving, add celery and carrots, finely diced.
(If you prefer your vegetables soft, cook ahead and add.)
In skillet crumble and brown sausage and onion; drain.
In a mixing bowl blend together milk, mushroom soup and pepper.
In 9 x 9-inch casserole dish layer one half of potatoes, one half of soup mixture, one half of grated cheese and one half of sausage. Repeat; cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Uncover; sprinkle a little more cheese over top.
Return to oven until cheese is melted.