One of my favorite family recipes is my Nanny's Sausage & Egg Pie. While that deep-dish savory pie has a caloric intake high enough to kill a cow, this is a lighter version that ditches the pie crust and substitutes in turkey sausage. It is a total crowd pleaser (even with the kids), forgiving and easy to make. —eat-drink-garden
hardboiled eggs, thinly sliced
turkey sausage, in casings
bottle of beer
fresh mozzarella, thinly sliced
In This Recipe
Preheat oven to 350
First, cook your sausage. Prick each sausage with a knife three times. Place in saucepan on medium-high heat and pour in the bottle of beer. Bring to a boil and then reduce to a simmer. Cook until beer evaporates, about 20 minutes. After sausage is cooked, slice into coins and about 1/4? thick.
To prevent sticking, butter a 8 x 8 casserole. Layer sliced hard boiled eggs, sliced sausage and sliced mozzarella and continue to build about three layers. Don't worry about making it look perfect.
In a small mixing bowl whisk the raw eggs and Dijon with a fork. Pour over the layers and top with the Parmesan cheese and a drizzle of olive oil.
Bake for 45 minutes. Serve warm or at room temperature.
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.