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l lb. Italian sweet sausage casings removed
l/2 cup chopped shallots
2 garlic cloves minced
l/2 cup chopped drained oil packed sun dried tomatoes
4 tbsps. chopped fresh parsley
5 large eggs
3 large egg yolks
l cup half and half
l cup whipping cream
2 cups grated mozarella cheese
l/2 tsp. salt
heat oven 375. butter l3x9″ dish. saute sausage in med nonstick skillet over med heat until brown and cooked through, breaking up with back of fork into small pieces, aobut l0 mins. add shallots and garlic and saute 3 mins. Add tomatoes and 2 tbsps. parsley; stir l min. Spread sausage mix in prepared dish.(Can be made l day ahead. cover and refrigerae) Whisk eggs, egg holks, half and half, cream, l-l/2 cups cheese and salt in large bowl to blend well. Pour egg mix over sausage mix in dish. Sprinkle remaining l/2 cup cheese and 2 tbsps. parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 mins. Let stand 5 mins. before serving.
A satisfying, easy dish that’s also versatile; accompany with sliced melon and some assorted pastries for brunch or with a green salad and warm focaccia for dinner.
Serves 8 Bon Appetit April 2002

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