March 29, 2013
This is a lighter update to one of my favorite family recipes, my Nanny’s Sausage & Egg Pie. To lighten it up a little, I’m using turkey sausage and have scrapped the piecrust. It’s a great way to use some of those hardboiled eggs sitting in the fridge. This new rendition proved to be a hit, even with the kids.
Turn your sausage about halfway through the cooking time.
It works best to slice your sausage, eggs and cheese rather thinly.
I usually have about three layers, don’t worry about making it look perfect.
Pour on your raw eggs, sprinkle with parmesan and a drizzle of olive oil, then into the oven it goes.
Serves 6-8
6 hardboiled eggs, thinly sliced
6 raw eggs
1 lb. turkey sausage, in casings
1 bottle of beer
8 ounces fresh mozzarella, thinly sliced
1 tablespoon Dijon
1/4 cup parmesan cheese
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.
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.
