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Open Face Breakfast Sausage Sliders with Country Gravy and Roasted DYPs
By Chef Tom Fraker

Open Face Breakfast Sausage Sliders with Country Gravy and Roasted DYPs


1 pound Melissa’s Dutch Yellow® Potatoes, halved
3 tablespoons Extra Virgin Olive Oil
to taste Kosher Salt and Freshly Ground Pepper
1½ pounds Ground Sausage, divided use
1 New Mexico Hatch Chile, roasted, seeded, diced
1 tablespoon Smoked Paprika
¼ cup All-Purpose Flour
3 cups Whole Milk
Kosher Salt and Freshly Ground Pepper to taste
4 Hawaiian Dinner Rolls, halved


Preheat the oven to 425ºF.

In a bowl, toss the potatoes with the olive oil, salt and pepper. Place the potatoes on a baking sheet and place in the oven. Roast the potatoes for 15-18 minutes or until fork tender and golden brown.

In a mixing bowl, combine 1 pound of the sausage with the Hatch chile and smoked paprika. Form the mixture into 8 small patties. In a hot, cast iron pan, fry the patties until completely cooked through, turning them once. Remove from the pan and place the patties on the dinner roll halves.

In the same cast iron pan, add the rest of the sausage and cook over medium high heat, crumbling it up as it cooks. Cook completely. Next, add the flour and stir until well combined. Slowly add the milk while stirring and bring to a boil. Reduce the heat and simmer for 5 minutes.

Spoon the gravy over the sausage patties, add the potatoes on the side and serve.

Makes 4 servings