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
 * 1/2 cup onions, minced
 * 2 tablespoons flour
 * 2 tablespoons brown sugar
 * 1 teaspoon salt
 * 1 teaspoon dry mustard
 * 1 cup water
 * 1/3 cup cider vinegar
 * 3-5 drops hot pepper sauce
 * 1 cup celery, thinly sliced
 * 1 cup green bell peppers, thinly sliced
 * 1/3 cup pimiento, diced
 * 2 tablespoons parsley, minced fresh
 * 1/2 lb jarlsberg cheese, sliced,cut into strips

Directions
Peel cooled potatoes and dice; place in a large bowl.

Brown sausage in butter or margarine in a skillet; remove with a slotted spoon to bowl with potatoes.

Sauté onion in the same skillet until limp.

Combine flour, brown sugar, salt and dry mustard and stir into drippings; continue to stir and cook for 3 minutes.

Add water, vinegar and hot pepper sauce.

Stir and cook until sauce thickens.

Add celery, green pepper and pimiento; cook for 1 minute.

Stir in parsley.

Pour over potatoes and sausage; gently mix together.

Spoon half of the mixture into a shallow greased 11 x 7-inch baking dish.

Layer with half of the cheese; repeat layers.

Bake in a preheated 350° F oven for 15 minutes or until cheese is barely melted.

Serve warm.