INGREDIENTS:1 carton (1 gallon) Golden Grill® Hashbrown Potatoes, refreshed
as needed, salt
2 Tbsp. fresh ground black pepper
½ cup butter-flavored oil
6 cups yellow onion, fresh slivered
6 cups green bell pepper, fresh, ¼ inch dice
3 quarts Red Delicious apple, fresh cored, ½ inch dice
4 lbs., 8 oz. Polish sausage links, fully cooked, 1 ½ inch bias-sliced
1/3 cup thyme, fresh chopped
½ cup horseradish mustard, commercially prepared
3/4 cup honey
3 cups cheddar cheese, mild, shredded
Horseradish-Mustard Sauce:
2 ½ cups horseradish mustard, commercially prepared
2 ½ cups sour cream
1 cup honey DIRECTIONS:Season hashbrowns with salt and pepper. Grill 1 cup on well-oiled grell at 375°F to 400°F for 3 to 4 minutes, or until edges are golden brown. Place in full-size steam table pan.
In large skillet, heat oil and serve. Saute next 2 ingredients until crisp-tender. Add next 3 ingredients. Continue to cook until sausage is heated thoroughly. Remove from heat. Add next 2 ingredients; gently stir to blend. Hold warm. Top hashbrowns with sausage mixture. Sprinkle with cheese; place in salamander or broiler until cheese is melted. Divide into individual servings. Combine remaining ingredients in large bowl; whisk well to blend. Hold chilled. For each serving: Portion 2 oz. sauce into individual ramekin; place on plate with serving of sausage and potatoes. SERVINGS:48 servings From: PHOTO CREDIT:Photo Credit: BASIC AMERICAN FOODS