Cooking With Honey – Sausage And Potato Gratin

sausage and potato gratin

It’s so cold and snowy in Cincinnati! I want something rich and soothing like this Sausage and Potato Gratin. This is an adaptation of one of Julia Child’s recipes. Make sure to slice the potatoes and sausage extra thin. I use a mandoline!

Serves:  4-6 people

Ingredients:

2/3 cup minced yellow onions

2 tablespoons butter

1 lb. Russet potatoes, sliced very thin

2-3 uncooked mild Italian sausages, cut into thin slices (put them into the freezer for 10 minutes or so before slicing.)

3 large eggs

1 1/2 cups heavy cream

1 teaspoon honey

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup grated Gruyère cheese  (you may substitute Swiss cheese.)

Directions:

Preheat oven to 350 F. Butter an 8×8 baking dish.

In a medium skillet, melt the butter over medium-low heat. Add the onions and cook, stirring frequently, for about 5 minutes, until tender but not browned.

In the prepared baking dish, spread half of the sliced potatoes on the bottom. Spread half of the cooked onions over the potatoes. Place all of the uncooked sausage slices over the onions. Top the sausages with the rest of the onions, and then the rest of the potatoes.

Crack the three eggs into a medium bowl, and beat with a whisk just to break them up, about 5 seconds. While still whisking the eggs, pour in the cream. Add the 1 teaspoon honey, the 1/2 teaspoon of salt and the 1/8 teaspoon of pepper, and whisk to combine. Pour the egg and cream mixture into the filled baking dish, and shake to distribute the liquid, if necessary.

Sprinkle the Gruyère over the casserole.  Bake for 55 minutes in the upper third of the preheated oven until the top is nicely browned. Enjoy!

Holidays With Honey – Sausage And Cheese Bread

sausage bread

This is perfect for snacking or an appetizer!

Yield:  1 loaf, about 14 pieces

Ingredients

1 recipe Basic Pizza Dough, recipe follows

2 tablespoons yellow cornmeal

1 tablespoons olive oil

3/4 pound mild Italian sausage, remove from the casings

1 cup diced yellow onions

1 teaspoon chopped garlic

1/2 teaspoons crushed red pepper flakes

3 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh parsley leaves

1 tablespoon honey

1 1/2 cups shredded mozzarella

1 egg plus 2 teaspoons water, beaten together

Directions

Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.

Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the honey, basil and parsley, stirring to combine. Cool the sausage mixture completely.

Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.

Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.

Basic Pizza Dough:

1 cup warm (110 degrees F) water

1 (1/4-ounce) envelope active dry yeast

1 teaspoon sugar

1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil

3 cups bleached all-purpose flour

1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Holidays With Honey – Christmas Morning Casserole

sausage cheese strata

It probably isn’t surprising that cooking is a big part of Christmas in my family. After my children grew older, Christmas breakfast became really special. After we open presents, we sit down for a cozy meal with lots of chat and tea. It’s the best part of the day. 

We’ve had this spicy casserole for the past few years because it can be made ahead and cooked while we are opening presents. This year our darling Lucy will be able to eat some too!

photo (9)

Yield:  serves 4

Ingredients

5 Slices thickly-sliced white bread – crusts and all, buttered & cubed.

1 pound of mild sausage, cooked, crumbled and drained.

3 cups of grated extra-sharp Cheddar cheese

4 eggs

2 cups of milk

1 teaspoon dry mustard

1 teaspoon of salt

1 teaspoon honey

1 teaspoon of hot sauce.

Directions

Spray a 1 1/2 quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the casserole. Evenly distribute the sausage over the bread cubes. Sprinkle evenly with cheese. Combine the eggs, milk, mustard, salt, honey and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.

The next morning, remove the casserole from the fridge and allow it to sit on the counter for 15 minutes while you pre-heat the over to 350. Remove the plastic wrap, place the casserole in the over and bake for 1 hour.