3 Jalapeno Cheddar Sausage's Stuffed Mashed Potato Loaf Fresh, Salsa Salad and Mozza cheese sauce
Well I had a day off on our long weekend so been wanting to try this for awhile.
So I have 3 Long Sausages , grilled to get a nice crust on the skins,
Boil 5 large potatoes, Fry red onions and celery and fresh dried parsley, set aside. Mash the potatoes and let cool so I can use them.
Add the fried veg, 2 eggs, 1 cup of floursalt and pepper to taste.
Should be a good texture so you can form the potatoes how you/I want.
Now lay out a big piece ( I used 2 strips ) of plastic wrap. Spread out enough potatoes to be the bottom so the sausages do not stick out, Stack the sausages. now cover with the rest of the mash potato to form a big round loaf. Roll with the plastic wrap and twist the ends place on a flat pan and into the fridge for a couple hours.
I made a coating to add before it goes into the smoker, A little egg and milk wash than flour , paprika and Mesquite BBQ rub and parsley flakes. When you bring out the loaf brush it down with the wash and heavy dust with the blended dry. I set it on to a double thick sheet of tinfoil so it did not get stuck to the grate in the smoker ( spray the foil )
Into the smoker at 335 +/- Deg. with Mesquite Chunks, for approx. 2 hours ( everything is already cooked ) Just want the loaf to get a nice crust and all hot inside. I brought it up to 200 IT.
While that is smoking I made a nice Fresh Salsa salad. Tomatoes, red- green-and yellow bell peppers, red onions, mini mozza balls, parsley and lime juice. Put in fridge to chill for supper.
Also made a Mozza Cheese Sauce,
1 tablespoon of butter,
2 table of flour
1 cup milk
1/2 cup shredded mozza cheese
1/4 cup Parm cheese
salt and pepper to taste
Melt the butter, add the flour . Bring to bubbling on Med heat. I remove from heat and add the cheese stir until well blended .
Then back on Med/High heat and slowly add the milk and stir so it does not scorch or stick to pan. Keep stirring until starting to thicken
( I added more butter later as it started to thicken when the food was ready , you can just add a little more milk to thin out. )
This was really good Mona said almost like Alfredo Sauce,
The loaf is out and topped with more Mozza and under the broiler for about 15 minutes
The mashed potato with the flour almost made it like a bread . It has a very nice crust that6 I hade to use a serrated knife to cut
The mashed was very tasty and the loaf did sag a little and the sausages did settle a bit. Next time I will make the potatoes just a little stiffer
So here is the loaf sliced and the fresh Salsa was great with the lime sharpness to the potato and hot sausage flavors. And the Mozza cheese sauce over the top .
Mona wanted some fried mushroom's in butter , as if this was not rich enough, lol
You can see the potato is almost like bread crust, fantastic
Little bite of heaven
Well it was so good went in for a second plate with out the mushroom's , Mona ate them all up
The cheese sauce was starting to thicken up
Thanks for hanging on , I know long winded . But I have not posted for a bit . So can't stop talking
David
Well I had a day off on our long weekend so been wanting to try this for awhile.
So I have 3 Long Sausages , grilled to get a nice crust on the skins,
Boil 5 large potatoes, Fry red onions and celery and fresh dried parsley, set aside. Mash the potatoes and let cool so I can use them.
Add the fried veg, 2 eggs, 1 cup of floursalt and pepper to taste.
Should be a good texture so you can form the potatoes how you/I want.
Now lay out a big piece ( I used 2 strips ) of plastic wrap. Spread out enough potatoes to be the bottom so the sausages do not stick out, Stack the sausages. now cover with the rest of the mash potato to form a big round loaf. Roll with the plastic wrap and twist the ends place on a flat pan and into the fridge for a couple hours.
I made a coating to add before it goes into the smoker, A little egg and milk wash than flour , paprika and Mesquite BBQ rub and parsley flakes. When you bring out the loaf brush it down with the wash and heavy dust with the blended dry. I set it on to a double thick sheet of tinfoil so it did not get stuck to the grate in the smoker ( spray the foil )
Into the smoker at 335 +/- Deg. with Mesquite Chunks, for approx. 2 hours ( everything is already cooked ) Just want the loaf to get a nice crust and all hot inside. I brought it up to 200 IT.
While that is smoking I made a nice Fresh Salsa salad. Tomatoes, red- green-and yellow bell peppers, red onions, mini mozza balls, parsley and lime juice. Put in fridge to chill for supper.
Also made a Mozza Cheese Sauce,
1 tablespoon of butter,
2 table of flour
1 cup milk
1/2 cup shredded mozza cheese
1/4 cup Parm cheese
salt and pepper to taste
Melt the butter, add the flour . Bring to bubbling on Med heat. I remove from heat and add the cheese stir until well blended .
Then back on Med/High heat and slowly add the milk and stir so it does not scorch or stick to pan. Keep stirring until starting to thicken
( I added more butter later as it started to thicken when the food was ready , you can just add a little more milk to thin out. )
This was really good Mona said almost like Alfredo Sauce,
The loaf is out and topped with more Mozza and under the broiler for about 15 minutes
The mashed potato with the flour almost made it like a bread . It has a very nice crust that6 I hade to use a serrated knife to cut
The mashed was very tasty and the loaf did sag a little and the sausages did settle a bit. Next time I will make the potatoes just a little stiffer
So here is the loaf sliced and the fresh Salsa was great with the lime sharpness to the potato and hot sausage flavors. And the Mozza cheese sauce over the top .
Mona wanted some fried mushroom's in butter , as if this was not rich enough, lol
You can see the potato is almost like bread crust, fantastic
Little bite of heaven
Well it was so good went in for a second plate with out the mushroom's , Mona ate them all up
The cheese sauce was starting to thicken up
Thanks for hanging on , I know long winded . But I have not posted for a bit . So can't stop talking
David
. Looks delicious!
