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Instructions |
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Preheat oven to 350 degrees F
Sausage and Vegetables-
Melt coconut oil in large skillet and brown the
sausage chopping it into small pieces as it
browns. Place in a 9x13 baking dish.
Heat vegetable or coconut oil in large skillet
over medium heat and sauté the garlic for about 1
minute or less.
Add the onions and green peppers and sauté
those for one minute in the garlic– don’t over
sauté – they should still be crispy.
Increase heat to medium-high and add the
potatoes and mix in with the onions and green
peppers. Cook them in the oil like you would hash
browns – only turning them a few times to brown
the outsides. Do not cook all the way through as
potatoes will finish cooking in the oven.
Put the potato mixture into the 9x13 pan with
the sausage and gently mix them together.
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Gravy-
Mix ˝ cup cold water with corn starch in
shaker.
Place other ˝ cup cold water in a small sauce
pan with bouillon cube and heat until boiling.
Slowly pour the corn starch mixture into the
broth; stirring until it begins to thicken.
Slowly pour the non-dairy milk into the broth
mixture and continue boiling/stirring until it
thickens.
Add a 2-4 dashes of liquid smoke, black
pepper, and salt while stirring.
Pour the gravy over the potatoes and sausage
mixture.
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Add in half the cheddar cheese and gently
mix/fold all together.
Sprinkle the remaining cheese on top.
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Bake at 350 degrees F for 30-40 minutes until it
is bubbling around the sides and cheese is slightly
browned on top.
Remove and let stand for 5 minutes before
serving.
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| Serving
Suggestions |
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Serve with and side of fruit to cleanse the palette.
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Originally Submitted
9/1/2014
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