Baked German Potato Salad

• 2 lbs russet potatoes, cooked
• 1 lb garlic sausage or 1 lb smoked link sausage, cut into 1 inch pieces
• 2 tablespoons butter or 2 tablespoons margarine
• 12 cup onion, minced
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 cup water
• 13 cup cider vinegar
• 3 -5 drops hot pepper sauce
• 1 cup celery, thinly sliced
• 1 cup green bell pepper, thinly sliced
• 13 cup pimiento, diced
• 2 tablespoons parsley, minced fresh
• 12 lb jarlsberg cheese, sliced,cut into strips

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. Saute 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 pimiento; 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.

russet potatoes, garlic, butter, onion, flour, brown sugar, salt, mustard, water, cider vinegar, pepper sauce, celery, green bell pepper, pimiento, parsley, jarlsberg cheese

Taken from www.food.com/recipe/baked-german-potato-salad-69555 (may not work)