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  • Cornmeal Encrusted Sausage & Potato Knishes With Smoked Gouda Sauce
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    Cornmeal Encrusted Sausage & Potato Knishes With Smoked Gouda Sauce




    • 3 potatoes, peeled
    • 8 ounces Premio Sweet Italian Sausage, casing removed
    • 1 medium onion, chopped
    • 1/4 cup butter
    • Salt and pepper to taste


    • 2 cups flour
    • 1 1/3 cups self rising white cornmeal
    • 1 egg
    • 1 cup all purpose flour
    • 2 teaspoons sugar
    • 1/2 teaspoon annatto threads
    • 2 Tablespoon butter, room temperature
    • 1/2 cup warm water
    • 3 teaspoons vegetable oil
    • 1/2 teaspoon salt


    • 2 cups heavy cream
    • 1/4 cup all purpose flour
    • 1/4 cup butter, melted
    • 1 1/2 cups smoked gouda cheese, shredded
    • 3 tablespoons fresh chives, chopped

    How to make Cornmeal Encrusted Sausage & Potato Knishes With Smoked Gouda Sauce:

    Preheat oven to 350 degrees. Dice potatoes and boil over medium heat until fork tender. Drain and mash potatoes; set aside. Add 1/4 cup of butter and the onions to a medium skillet and caramelize slowly over heat for 15 minutes. Remove onions from skillet; add crumbled Premio Sweet/Mild Italian Sausage and cook until meat is no longer pink. Remove meat from skillet; set aside. Mix together the potatoes, sausage and onions; season with salt & pepper. Meanwhile, blend all dough ingredients together and roll out thinly. Using a biscuit cutter, cut dough into circles which are 3 inches in diameter; set aside. Place one tablespoon of the sausage potato mixture in the center of each dough circle. Fold the dough circles closed and pinch the edges together. Place circles on a parchment lined baking sheet and bake in oven for 15 minutes or until golden brown. For the sauce, whisk the alfredo sauce and smoked gouda cheese together in a saucepan over medium heat. Bring to a simmer and heat until cheese is melted and sauce is smooth. Pour into a serving bowl, garnish with chopped chives and serve with knishes. Makes 15.


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