Honey Garlic Sausage & Sweet Potato Casserole - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

250 mL (273 g/9.6 oz)

Ingredients

	Metric	Imperial
Schneiders Honey Garlic Sausage, ckd, 6 inch, (#13472), sliced	25 each (2.3 kg)	25 each (5 lbs)
Canola Oil	50 mL	3 Tbsp + 1 tsp
Diced Potatoes, diced, boiled & drained	850 g	1 lb 14 oz
Sweet Potatoes, diced, frozen	1.4 kg	3 lbs 1 oz
Green Peppers, diced	200 g	7 oz
Red Onions, fresh, diced	400 g	14 oz
Garlic, minced	10 mL	2 tsp
Diced Canned Tomatoes, undrained	1.5 L	6 1/3 cups
Italian Seasoning	25 mL	1 Tbsp + 2 tsp
Dried Parsley	25 mL	1 Tbsp + 2 tsp
Ground Black Pepper	15 mL	1 Tbsp

The day before, thaw sausages under refrigeration at 40°F/4°C.
Sliced the sausages into a 1/4 inch/0.5 cm pieces on a diagonal. Heat oil in a skillet and brown slices until caramelized. Hold at > 140°F/60°C until later step.
Precook diced potatoes until soft, about 10 to 15 minutes, then drain and set aside.
Preheat convection oven to 325°F/165°C. Spray a 2 inch deep full-size insert pan with cooking spray.
Add the sautéed sausages, cooked potatoes, sweet potatoes, green peppers, red, onions, garlic, diced tomatoes with juice, and combine well. Add the Italian seasoning, parsley, and black pepper. Gently stir; cover with lid and place in oven. Bake for 90 minutes or until vegetables are soft. CCP – cook to an internal temperature of 165°F/74°C held for at least 15 seconds.
At point of service, serve 250 mls/1 cup using a solid spoodle or 2 #8 scoops. May garnish with chopped green onions or fresh parsley.

Serve with a warm crusty roll and garnish with chopped parsley (Sides not included in nutritional information).