TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

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Directions

For the potatoes: Boil the russets in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the russets through a ricer into a big bowl or mash by hand.

For the sausage: In a frying pan, heat the olive oil over medium heat. Remove the sausage meat from the casings and crumble. Fry until crispy, about 10 minutes. Drain the sausage and put in a bowl.

For the potato mixture: In a large mixing bowl, add the mashed potatoes, eggs, grano padano and mozzarella cheeses (can be substituted by Parmigianino, cheddar, etc.). Throw in the crisped sausage, parsley, 1 teaspoon sea salt and lots of freshly cracked pepper. Mix until almost smooth.

Preheat the oven to 350 degrees F.

Grease a baking dish with 1 tablespoon butter. Lay down half the potato mixture and a layer of smoked scamorza. Top off with the remaining potato mixture, small pats of the remaining 2 tablespoons butter and sprinkle with the breadcrumbs. Bake until the crust is golden, about 30 minutes.

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5

Newest Ratings and Reviews

Read all 11 reviews

  • on September 10, 2012

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    Terrific, down-to-earth, recipe. This is precisely where Nadia G shines. Her roots are basically southern Italian (like my own, and she is at her best when preparing dishes that incorporate everyday salumeria products in a delicious new creation (though these are very similar to Italian potato croquettes--but with sausage.

    Love her style, humor, and, above all, her food.

    people found this review Helpful.
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  • on July 14, 2012

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    I just finished eating this Sartu di Patate, and it was pretty great! At anytime in the day, works great for breakfast, lunch and dinner. Specially coming from a college guy. Great Stuff!

    people found this review Helpful.
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  • on July 11, 2012

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    I made this, and it was very good. I had to substitute smoked Gouda for the scamorza, and Parmesan cheese for the grano padano.. I went to a trendy fresh food market in the Jacksonville area. I asked the man behind the cheese counter for grano padano cheese. Blank look. "We no got that kind of cheese." When I asked for scamorza, he muttered that "I no got to take insult" and called the manager. I left.
    But Nadia G.'s recipe was great, as were all of the others I have tried

    people found this review Helpful.
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