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Curried Sausage
Description:
Signature Dish of the Inn - intriquing use of curry and sausage - irresistable Ingredients: 3-5 pounds mild pork bulk sausage 3 cups sliced mushrooms 4 tablespoons butter 4 teaspoons curry powder 4 tablespoons flour 2 cups half & half 1 cup julienned red, green and yellow peppers 1/2 cup grated parmesan or romano cheese Directions: In skillet, slowly brown sausage to be sure not to burn, breaking up with spatula. Drain sausage in a colander. Sauté mushrooms in skillet. Place sausage and mushrooms into 2-4 (depending on how much sausage you used – I usually make in large 5 pound batches) glass pie dishes. Melt butter in small saucepan. Stir in flour and curry powder; heat until bubbly. Gradually stir in half- &-half and cook over low heat, stirring constantly until smooth and slightly thick. (If too thick, add more half- &-half.) Pour sauce over sausage mixture. Arrange peppers on top. Sprinkle Parmesan over top. Bake at 350 degrees for 30-45 minutes, or until bubbly. Serves lots. (Note – this may be prepared ahead except for baking, then frozen until needed. Defrost, then bake.)  Recipe Summary: Yield: 1 plate serves 8 Prep Time: 2 - 3 hours Cook Time: 45 minutes Comments: Other recipes by The Mandolin Inn: Crustless Asparagus Quiche Apricot and Butterscotch Scones Crustless Green Onion And Mushroom Quiche Sour Dough Baked French Toast | |
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