1 cup finely chopped bulk Andouille sausage
1 cup julienned onions
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup balsamic vinegar
3/4 cup olive oil plus 2 teaspoons
Salt and pepper
2 large baked potatoes
1 large egg
3/4 cup Goat's cheese
1/2 cup plus 3 tablespoons flour, in all
2 cups milk
1 cup water
4 cups fresh spinach, cleaned and stemmed
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