Oktoberfest German Butter Potatoes and Curry Sausage in a Spicy Scallion Cream Sauce


5 German butter potatoes (I picked these up at the PSU Farmer's Market, but you can also use Yukon Gold as well).
2 finely chopped shallots
1 medium size finely chopped onion
1/3 C. chopped scallions
4 gloves of finely chopped garlic
1/3 pound piece of curry sausage cut into small chunks-casing removed ( I picked them up at a butcher shop called "Chop" in Portland, but if you cannot find curry sausage, Italian turkey sausage will work as well).
1- 1/2 tsp of good curry powder (depends on your taste)1 tsp paprika
1 1/2 tsp sugar
1/2 tsp finely ground pepper
1/4-1/3 C. low fat milk
1 -1 1/2 tbsp flour
1/3 C. chopped scallions
1 tsp butter (optional)
1 tbsp olive oil
Heavy bottom frying pan


Boil potatoes until fully cooked and chop into small pieces-set aside.  Chop up your sausage, onions, shallots, and garlic and set aside. Mix your salt, pepper, curry, and sugar in a small bowl and set aside. Add olive oil to pan and heat to medium high.  

Add sausage, onions, shallots, and garlic. Cook until onions are transparent.  Add seasonings and mix.  Add milk and cook down for approximately 5 minutes.  Add flour and whisk until combined.  The sauce should be coming together and getting thicker.  Turn temperature down and allow to simmer.  If sauce is too thick, add a tablespoon of milk at a time until the desired consistency is reached. Add 1 tsp. butter and blend into sauce (optional). Butter will make for a creamier sauce. 

Remove cooked potatoes from water and drain. Dice into small pieces. Add diced potatoes to cream sauce.  Add scallions and allow to cook about 3 minutes more. Serve with baked chicken, pork, or fish. Enjoy!