Curried Sausage

Signature Dish of the Inn - intriquing use of curry and sausage - irresistable

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

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

Other recipes by The Mandolin Inn:
Crustless Asparagus Quiche
Apricot and Butterscotch Scones
Crustless Green Onion And Mushroom Quiche
Sour Dough Baked French Toast

Recipe Provided By:
The Mandolin Inn
Dubuque, IA

Dubuque Bed and Breakfast Inns