March 1, 2005
RH Staff
| Photo Credit: Basic American Foods |
Yield: 48 servings.
1 carton ( 1 gallon) Golden Grill® Hashbrown Potatoes, refreshed
as needed, salt
2 Tbsp. black pepper, fresh-ground
as needed, oil, butter-flavored
1/2 cup oil, butter-flavored
6 cups yellow onion, fresh, slivered
6 cups green bell pepper, fresh, 1/4" diced
3 qt. Red Delicious Apples, fresh, cored, 1/2" diced
4 1/2 lb. Polish sausage links, fully cooked, 1 1/2" bias-sliced
1/3 cup thyme, fresh, chopped
1/2 cup horseradish mustard, commercially prepared
3/4 cup honey
3 cups Cheddar cheese, mild, shredded
HORSERADISH-MUSTARD SAUCE:
2 1/2 cups horseradish mustard, commercially prepared
2 1/2 cups sour cream
1 cup honey
Season hashbrowns with salt and pepper. Grill 1 carton of hashbrowns on welloiled grill at 375°F to 400°F for 3 to 4 minutes, or until edges are golden brown. Place in a full-size steamtable pan.
In large skillet, heat oil. Sautè next 2 ingredients until crisp-tender. Add next 3 ingredients; continue to cook until sausage is thoroughly heated. Remove from heat.
Add next 2 ingredients. Gently stir to blend. Hold warm.
Top hashbrowns with sausage mixture. Sprinkle with cheese; place under 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.
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