Ingredients
- 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.