Old Tavern Sausage and Potatoes
Sweet and savory blend of Polish sausage, apples, fresh onions, green bell peppers, honey, and cheddar cheese served on top of seasoned hashbrown potatoes with a side of horseradish-mustard sauce.
Serving size: 1 cup
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Golden Grill® Hashbrown Potatoes, refreshed | 1 carton | Season hashbrowns with salt and pepper. Grill 1 cup on well-oiled grill at 375 F to 400 F for 3 to 4 minutes, or until edges are golden brown. Place in full-size steamtable pan. |
| Salt | ||
| Pepper, black, fresh-ground | 2 tbsp. | |
| Oil, butter-flavored | ||
| Oil, butter-flavored | 1/2 cup | In large skillet, heat oil. Sauté next 2 ingredients until crisp-tender. |
| Yellow onion, fresh, slivered | 6 cup | |
| Green bell pepper, fresh, 1/4" diced | 6 cup | |
| Red Delicious apple, fresh, cored, 1/2" diced | 3 qt. | Add next 3 ingredients; continue to cook until sausage is heated thoroughly. Remove from heat. |
| Polish sausage links, fully cooked, 1 1/2" bias-sliced | 4 1/2 lb. | |
| Thyme, fresh, chopped | 1/3 cup | |
| Horseradish mustard, commercially prepared | 2 1/2 cup | Add next 2 ingredients; gently stir to blend. Hold warm. |
| Honey | 3/4 cup | |
| Cheddar cheese, mild, shredded | 3 cup | Top hashbrowns with sausage mixture. Sprinkle with cheese; place under salamander or broiler until cheese is melted. Divide into individual servings. |
| Horseradish-Mustard Sauce | Combine remaining ingredients in large bowl; whisk well to blend. Hold chilled. | |
| Horseradish mustard, commercially prepared | 2 1/2 cup | |
| Sour Cream | 2 1/2 cup | |
| Honey | 1 cup | |
| For each serving: Portion 2 ounces sauce into individual ramekin; place on plate with serving of sausage and potatoes. | ||
| More Ideas To Build On • Use dried thyme instead of fresh for convenience. • Use a frozen onion and pepper blend to save time and labor. • Add prepared horseradish for a little more zing. • Serve alongside scrambled eggs and fresh fruit for a unique breakfast entrée. • To create individual servings, place 1 hashbrown patty on center of plate. Arrange 3 ounces Polish sausage on top of patty. Top with 1/2 cup vegetable and apple mixture and sprinkle with 2 tablespoons cheddar cheese. Drizzle 2 tablespoons horseradish-mustard sauce around plate and garnish with fresh thyme sprig. • To reduce prep time, these recipes can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends. |
Nutritional Information Per Serving
| Calories — 498 | Protein — 11.1 g | Fat — 31.8 g |
| Carbs — 43.8 g | Iron — 2.8 mg | Sodium — 759 mg |
| Potassium — 289 mg | Zinc — 1.38 mg | Vitamin A — 435 IU |
| Riboflavin — 0.14 mg | Niacin — 1.8 mg | Calcium — 119 mg |
| Cholesterol — 42 mg | Vitamin B6 — 194 mcg | Vitamin B12 — 0.76 mcg |
| Thiamine — 0.25 mg |