This sausage and onion casserole is a modern Italian recipe - it also calls for pane in cassetta, bread baked in a baking tin (as opposed to on the oven floor) - and will be perfect for a luncheon, with a tossed salad and a bottle of rosé. To serve 4:
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- 6 ounces (150 g) fresh sausage, casings removed and crumbled
- 8 slices white or other bread, crusts removed
- An onion, peeled and chopped
- 1/4 cup (50 g) unsalted butter
- 2 eggs
- 1 pint (500 ml) milk
- 1 tablespoon mustard
- Salt and pepper to taste
Preparation:
Put the crumbled sausage in a saucepan and briefly sauté it to render out some of the fat. Drain the pieces on a sheet of absorbent paper, and discard the pan drippings.
Melt 3 tablespoons of butter in the saucepan and sauté the onion until it becomes translucent. Add the sausage and continue cooking, stirring occasionally, until it too is browned.
In the meantime, butter an oven dish large enough for 4 of the slices of bread to lie flat. Line it with 4 slices and spread the sausage mixture over them, covering it with the remaining slices.
Lightly beat the eggs in a bowl and work into them the milk and mustard. Season to taste with salt and pepper, give the mixture a final stir, and pour it over the bread and sausages. Let the pudding rest for an hour.
After about a half hour, preheat your oven to 360 F (180 C). Bake the pudding for 40 minutes and it's ready.
Yield: 4 servings sausage and onion casserole.
Melt 3 tablespoons of butter in the saucepan and sauté the onion until it becomes translucent. Add the sausage and continue cooking, stirring occasionally, until it too is browned.
In the meantime, butter an oven dish large enough for 4 of the slices of bread to lie flat. Line it with 4 slices and spread the sausage mixture over them, covering it with the remaining slices.
Lightly beat the eggs in a bowl and work into them the milk and mustard. Season to taste with salt and pepper, give the mixture a final stir, and pour it over the bread and sausages. Let the pudding rest for an hour.
After about a half hour, preheat your oven to 360 F (180 C). Bake the pudding for 40 minutes and it's ready.
Yield: 4 servings sausage and onion casserole.
