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casserole, gluten free, dairy free, sweet potato, sausage, turkey, pork, venison, cream sauce

Spicy Sausage Casserole and Russet Potatoes with Sweet Potato Cream Sauce

This Spicy Venison Sausage and Russet Potatoes with Sweet Potato Cream Sauce is a scalloped potato dish topped with a lovely cream sauce and spicy venison sausage patties.

 

Ingredients

Sausage Ingredients

Sweet Potato Cream Sauce Ingredients

Casserole

Instructions

  1. Preheat oven to 400F degrees. Grease 9 x 13 baking dish.

Sausage Instructions

  1. Mix all together and, ideally, chill one hour. Chilling allows the flavors to come together nicely and the eggs to help bind the mixture, but if you’re in a rush, you can chill for less time or skip this step.
  2. Form sausage into patties and cook in large skillet over medium low to medium heat until desired doneness. (Because I was using this sausage in a recipe that would be baked for a good while, I purposely undercooked my patties.)
  3. Drain, if needed, on a paper-towel lined plate.
  4. Makes about 12 small patties.

Sweet Potato Cream Sauce Instructions

  1. Add extra virgin olive oil to medium-sized sauce pan; turn up heat to almost medium. Add onion, red pepper, and minced garlic (if using actual garlic). Sauté for a few minutes until onion is translucent.
  2. Add in a little of the almond milk, stirring with a whisk. Add in the sweet potato, whisking it into the mixture. Slowly add in the rest of the almond milk, continuing to use whisk to fully incorporate ingredients. (You can even use a “stick blender”—i.e., immersion blender, like this one—to create a super creamy, smoother, and prettier sauce if you’d like.) Cook at least a few minutes longer until sauce thickens some.

Casserole

  1. Place potatoes in baking dish in as many layers as needed. (If using both Russet potatoes and sweet potatoes, place Russet potatoes on one side and sweet potatoes on the other.)
  2. Sprinkle potatoes lightly with salt and pepper.
  3. Place slices of bacon lengthwise on top of the potatoes.
  4. Pour cream sauce over potatoes, using spatula if needed to distribute sauce evenly.
  5. Top with sausage patties.
  6. Cover with foil and bake for about 40 minutes. Remove foil and bake for about 5 to 10 minutes longer, as needed. Test potato with fork for doneness.

Notes

Sausage recipe adapted from Caveman Food.

Feel free to use your favorite purchased gluten-free sausage in this recipe if you prefer.

You must partially cook the bacon so that it will be done at the end of the baking time. (I did not do that when these photos were taken and regretted it as the bacon was not crispy enough, but did the next time I made the casserole. Big improvement!)

I added my bacon to the pan when I cooked the sausage patties and just removed to a paper towel-lined plate (with the sausage patties) when it was about half way done cooking. You may also bake this casserole at 350F degrees for about an hour if you prefer. (This info can be helpful when you are baking another dish that requires a temperature of 350F degrees and you wish to bake both at the same time.)

Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/spicy-sausage-with-russet-potatoes-and-sweet-potato-cream-sauce-casserole/