Eat Something

{August 18, 2008}   Sausage and Egg Casserole

So this is basically 2 fluffy oven omelets with some sausage in them and cheese sauce between the layers and on the top… The only egg and sausage casserole I’d made before was a strata and, like with bread pudding, it’s best if you can let it sit awhile for the egg to absorb so not the best ‘I don’t want to make tonight dinner tonight’-substitute. So I dug this out of the old plaid, and improvised…

Sausage and Egg Casserole (adapted from ‘Fluffy Omelet’ from BHG New Cookbook 1953)
2 pork sausage patties **
1 lb turkey sausage, bulk (Honeysuckle White–as it was much lower in fat to pair off well with the pork grease)
6 eggs (you could probably stand to do 8), seperated
s/p, onion/garlic pwd
cheese sauce
1 c ea: milk and sharp cheddar
2-4 T ea: butter and flour
1/4 tsp salt
pinch of white pepper and nutmeg

Browned the pork sausage, draining off and reserving it; simmered the pork sausage in some water. Used the reserved grease to saute the turkey sausage, browned up and simmered. Fridged the pork sausage, put the turkey crumbles in the bottoms of 2 greased glass pie/cake pans. Preheated the oven to 350.

Whisk the yolks with seasonings until very thick and pale lemon colored. Beat the whites with an electric beater, unless you have mad whipping skills and want to do it yourself (if you want to use the same whisk as for the yolks make sure to either do the whites first or rinse it really really well as you want no yolk in the whites for beating), until frothy…then add 1/4 c water and a 1/4 tsp salt and beat until stiff. Fold the two egg mixtures together and put in pans gently leaving sides higher than center and bake on middle rack 15 min.

Cheese sauce: Make a blonde roux (use 2T ea for a medium consitency, 4T for thick), ie. melt the butter and flour together until well blended…add seasonings and then the milk, stirring constantly (it’ll go quicker if you preheat half the milk and add the cold to the roux first until blended and then stir in the hot) until thick and smooth. (If you think you will have trouble with the heat, or you want to be able to cover it and walk away for about 5 min after the milk is incorporated, you can fuss with getting out a double boiler. Otherwise stay with it and keep stirring so it won’t stick and clump at the bottom.) Add the cheese and stir until melted.

Take out the omelets, loosen around all edges. And plate up like a layer cake with cheese sauce in between (reserve a little bit for the top), add the remaining cheese to the top… chop up and rewarm the pork sausage a little (30-45 sec in microwave) and use it on the top center as a garnish.

** I cooked the turkey sausage in the pork grease to help appease the rest of the crew, and garnished with the pork sausage so that the pickers would taste that on its own and presume it was all the way thru. You by no means need to fuss with pork at all really… But coming off of Hubs’ Lentil Soup sausage laments and having had it specifically requested again I wasn’t sure the turkey sausage would silently pass as is.


Amber says:

This sounds delicious and I am suddenly craving breakfast. 🙂

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