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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Sausage stuffer for charcuterie, forcemeat preparations
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Sausage stuffer for charcuterie, forcemeat preparations
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Preheat oven to 350*. Butter a 8x8 glass pan. Cook sausage until browned, breaking up into small pieces. Add flour to sausage, then milk. Stir until mixture comes to a boil and thickens, about 5 min. Arrange potatoes in prepared dish (no need to thaw). Top with 1/3 of onions, 1 C. of cheese, 1/3 of onions, sausage mixture and remaining 1/4 of cheese. Bake uncovered until potatoes are tender, about 45 min. Sprinkle with remaining onions and serve.