Hungarian Brats and Potato Casserole Recipe
Costs about $4 to $5 to make and serves four decent eaters.
Prep Time: 25 minutes
Cooking Time: 1 hour
Description: This is a recipe that my husband created one evening. It is basically a paprika white sauce over potatoes and sausage. The paprika adds such a wonderful flavor to the dish.
6 medium Potatoes, peeled and coarsely diced ($.40, yes, this is all it came out to be with 10 lb. for $2.89 at Aldi’s which isn’t even remarkably cheap.)
1 pound Bulk Sausage (We Recommend A Slightly Spicey Sausage Like Hungarian Bratwurst, or Italian Sausage.) ($3-$4)
1 Tbsp Paprika (We Use ½ Sweet, ½ half sharp. Using some half sharp paprika, makes this delicious.)
1 ¼ cups Milk ($.24)
2 Tbsp Butter Melted Or Oil
2 Tbsp Flour
First make a white sauce.
Melt butter in small saucepan completely over low to medium heat. If using oil, heat until shimmery. Add flour and mix. If mixture is too dry, add some more oil. If too moist, add more flour. Should be one nice clump, but not too wet. Slowly stir in milk a little bit at a time (start with no more than a tablespoon). Keep the heat at a low to medium level to avoid scalding the milk.
The rest of the dish
When the white sauce is ready, add paprika, using desired mixture of sweet and half sharp paprika. Brown the sausage and throw the potatoes and sausage into a casserole pouring the paprika white sauce over. Bake at 350 degrees covered until potatoes are done, about 1 hour.
I started out by boiling the Hungarian brats almost straight out of the freezer. (There were microwaved on defrost for a few minutes, while I got the water into the pot and began heating it.) As the brats boiled in the water, I started working on the white sauce by melting the butter in a saucepan.
Then I added the flour to the butter and mixed it up a bit. Soon after I added the smallest amount of milk, which actually causes the butter/flour/milk mixture to condense.
Very slowly add milk to the sauce until it actually starts to thin just slightly, then while the sauce cooks, go and cut up some potato. Once you have a layer of potato cut up and layered in casserole dish, the brats will probably be done and ready to be cut up.
Do keep checking your white sauce and adding just a tiny bit of milk into it, stirring it up, then letting it cook some. When you finally get all the potato and sausage layered into your pan, your white sauce should be about done. (Okay, mine needed the last bit of milk added and some waiting for it to thicken a bit again.)
Once your white sauce has thickened a bit, then you can add the paprika. We use Penzey’s paprika as we love Penzey’s spices. The white sauce doesn’t have to be real thick, but slightly thickened is good, but either way it will generally taste delicious.
Then you pour the white sauce with paprika over the top of your casserole and bake in the oven, covered for one hour.
We have made this dish with other variations, i.e. you can do scalloped potatoes with onions as a side dish, you can do scalloped potatoes and ham but with cheese in the white sauce and ham instead of the sausage, or smoked sausage with white sauce and no paprika. Feel free to play with the recipe to make it your own or to serve differently one day to next.