Baked German Potato Salad

Ingredients

 * 2 lbs russet potatoes, cooked
 * 1 lb garlic sausage or smoked link sausage, cut into 1 inch pieces
 * 2 tablespoons butter or margarine
 * ½ cup onions, minced
 * 2 tablespoons flour
 * 2 tablespoons brown sugar
 * 1 teaspoon salt
 * 1 teaspoon dry mustard
 * 1 cup water
 * ⅓ cup cider vinegar
 * 3 – 5 drops hot pepper sauce
 * 1 cup celery, thinly sliced
 * 1 cup green bell peppers, thinly sliced
 * ⅓ cup pimento, diced
 * 2 tablespoons parsley, minced fresh
 * ½ lb Jarlsberg cheese, sliced,cut into strips

Directions

 * 1) Peel cooled potatoes and dice; place in a large bowl.
 * 2) Brown sausage in butter or margarine in a skillet; remove with a slotted spoon to bowl with potatoes.
 * 3) Sauté onion in the same skillet until limp.
 * 4) Combine flour, brown sugar, salt and dry mustard and stir into drippings; continue to stir and cook for 3 minutes.
 * 5) Add water, vinegar and hot pepper sauce.
 * 6) Stir and cook until sauce thickens.
 * 7) Add celery, green pepper and pimento; cook for 1 minute.
 * 8) Stir in parsley.
 * 9) Pour over potatoes and sausage; gently mix together.
 * 10) Spoon half of the mixture into a shallow greased 11 x 7-inch baking dish.
 * 11) Layer with half of the cheese; repeat layers.
 * 12) Bake in a preheated 350°f oven for 15 minutes or until cheese is barely melted.
 * 13) Serve warm.