Ingredients:
Filling:
3 potatoes, peeled
1 medium onion, chopped
1/4 cup butter
Salt and pepper to taste
Dough:
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
Sauce:
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
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Cornmeal Encrusted Sausage & Potato Knishes With Smoked Gouda Sauce:
1. Preheat oven to 350 degrees (F). Dice potatoes and boil over medium heat until fork tender. Drain and mash potatoes; set aside.
2. 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.
3. Mix together the potatoes, sausage and onions; season with salt & pepper.
4. 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.
5. 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.
Sauce:
1. 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.
2. our into a serving bowl, garnish with chopped chives and serve with knishes.
SERVINGS: 15
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