Smashed Potato Smoked Sausage Bites

As craft sausage makers, we don’t often bring out the ketchup.  However, when craft sausages collab with potatoes, something magical happens.  Ketchup seals the deal!

Ingredients

—3 Links: Queen City Sausage Hot Smoked Sausage.  Chopped

—12 Mini red skin potatoes or similar

—8 Large eggs

—1 Cup Cottage cheese

—1 Cup Shredded super sharp cheddar cheese

—1/2 Cup Red bell peppers.  Diced

—1/2 Cup Green bell peppers.  Diced

—1/2 Cups Shallots.  Diced

—Olive oil spray

—Salt and pepper

Directions

1. Medium pot, add water about half way.  Add the potatoes.  Boil for about 8-10 minutes until center is soft

2. Drain the potatoes and let cool slightly

3. Lightly oil a muffin pan and place the potatoes in each opening.  Use a small glass bottom and press on the potatoes, creating a well or pocket, and causing the potatoes to run up the sides.  Spray the potatoes lightly with olive oil

4. Bake the potatoes in the muffin tin for about 20 minutes

5. Large bowl, add the eggs, salt, pepper, cottage cheese, and cheddar cheese.  Blend well

6. Once the potatoes are browned in the oven, remove and add the egg-cheese mixture.  Add sausages, onions and peppers to the top.  Bake for about 20 minutes, until the eggs are puffed and do not jiggle.  Best to serve warm