Most of us have a pound package of bulk pork sausage hiding in the freezer somewhere. If you do, that is the beginnings of a good casserole. I don't consider this recipe a breakfast dish. It is more like a weeknight supper.

Talking about sausage, I remember twenty years or so ago buying bulk pork sausage from someone over on Texas Valley Road. No boughten sausage tasted as good as that one. When I think of pork sausage, theirs comes to mind. Of course, stores sell their own bulk pork sausage in the meat case. That is good, too.

This is a good recipe for a winter-time-snow-spitting-wind-blowing kind of night. I think of that these days with the temperature hovering over the ninety degree mark. Of course, I am never satisfied. In the good old winter time I yearn for warmer weather.

So fire up the oven, slip in the casserole and retire to the cool of air conditioning and the television. It doesn't take long to bake. Add a glass of iced tea and a simple green salad. That's all it takes to make me happy. How about you?

SAUSAGE AND POTATO BAKE
1 lb package bulk pork sausage
¼ cup chopped onion
5 or 6 medium potatoes, unpeeled
4 tablespoons plain flour
2 cups milk
1 cup shredded cheddar cheese

Cook potatoes, in enough water to cover them, until done but still firm. Cool and peel. Slice potatoes and set aside. While potatoes are cooking, brown sausage with onion in deep skillet, breaking up sausage as you go. When browned, stir in flour until absorbed. Add milk, stirring constantly until mixture is thickened and well blended. Add half the cheese, stirring again. In a buttered 13” by 9” casserole dish, place a layer of sliced potatoes. Spoon half of sausage mixture evenly over potatoes. Make another layer of potatoes and sausage. Top by sprinkling with remaining cheese. Bake, uncovered, at 350 F for about 20 minutes or until hot and bubbly. Let rest for ten minutes before serving.