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U225X / ENGINEERING UNWARRANTED

Sausage and potato casserole

Public record / FOOD-034 / Revision A

PUBLIC RECORD
U225X

Use browned sausage and partially cooked potatoes so the center finishes before the edges dry out. New complete casserole recipe; about 6 servings. Hot sausage may be used for a spicy version.

STATUSRecovered/PartialCLASSIFICATIONFOODMATERIALKITCHEN / RECIPEDATE2026.09.01

A RECIPE TO MAKEADDED TO THIS RECORD

The existing casserole quantities and method are organized into a visible ingredient list and standalone steps, with thermometer and leftover-storage guidance.

Added . This recipe addition is separate from the original notes below; it is not a claim of a tested batch.

Sausage and potato casserole — existing recipe organized

Organized existing recipe, not invented: quantities and main cooking process come from FOOD-034. Added thermometer and storage wording makes the existing casserole usable as a standalone card without changing its formula.

YIELD
6 servings in a 9 × 13-inch baking dish
PREP / WAIT
25 minutes
COOK
6–8 minutes potato simmering, then 35–45 minutes baking; center must reach 165°F

Ingredients

  • 1 lb pork sausage
  • 1 onion, diced
  • 2 lb potatoes, cut into 1/2-inch pieces
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 1/2 cups shredded cheddar, divided
  • Black pepper to taste
  • A little neutral oil or butter to grease the dish
  • Water to cover the potatoes for simmering

Method

  1. Heat the oven to 375°F and grease a 9 × 13-inch dish. Brown the sausage and onion in a skillet, breaking up the sausage. Verify the ground pork reaches 160°F; drain excess fat.
  2. Cover the potatoes with water in a saucepan. Simmer 6–8 minutes, until beginning to soften, then drain.
  3. Combine the sausage, potatoes, sour cream, milk, garlic powder, pepper and 1 cup of the cheddar. Transfer to the prepared dish and scatter the remaining 1/2 cup cheddar over the top.
  4. Cover and bake 25 minutes. Uncover and bake another 10–20 minutes, until a knife enters the potatoes easily and the center measures 165°F. Continue cooking if either check is not met.
  5. Put small portions in shallow containers and refrigerate at 40°F or below within 2 hours (1 hour if the surroundings exceed 90°F). Eat within 3–4 days or freeze; reheat leftovers to 165°F.

Notes & storage

  • All principal ingredient amounts and the covered/uncovered baking sequence are already present in FOOD-034. Pepper and pan grease remain to taste/as needed, as in the original cooking directions.
  • Hot pork sausage may be used. Taste before adding salt because the sausage and cheese already contribute it.

Recipe basis & references

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TECHNICAL NOTES

Use browned sausage and partially cooked potatoes so the center finishes before the edges dry out.

SPECIFICATION

TypeKitchen / recipe
SourceRecovered notes and content manifest
ValidationNext test should record batch, temperature, time, and result
FocusCure identity, thickness, internal temperature, and texture

DEVELOPMENT HISTORY

2026.09.01Rev AImported as an independent manifest record; public copy keeps uncertainty visible.