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• 6 Russet Potatoes
• 1/4 head of cabbage, coarsely chopped
• 2 cups of corn kernels
• 3 tablespoons of flour
• 1 and a 1/2 cups of milk
• 1/2 cup red pepper, diced
• 1 pound of Karl Ehmer Karinerwurst, cut into 1 inch pieces
• 1 and a half 1/2 teaspoons Kosher salt and freshly ground pepper to taste

Preparation : Heat oven to 375 degrees. Brown sausage in frying pan until golden. Place half of the 1 inch pieces into a deep pie dish; add 1/2 of the sliced potatoes, then sprinkle with flour and salt. Add half of the cabbage, corn and peppers; repeat to form a second layer. Sprinkle with pepper then pour the milk over the dish. Bake uncovered for 1 and a 1/4 hours. Makes 4 servings.
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