Recipe of the month

SAUSAGE AND LEEK CASSEROLE

February 2013

Recipe provided by Lisa C. "This is a great recipe when company is over to serve for breakfast or for a lazy Sunday morning. It is super easy and you are going to want to make this over and over again!"

Ingredients

  • oil
  • 2 cups of leeks, cut into rings
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1lb ground pork sausage
  • 1/2 loaf french bagette
  • 1 cup grated cheddar
  • 1 cup pepper jack cheese
  • 6 large eggs
  • 1/2 cup milk
  • 1/4 cup heavy cream

Directions

  1. Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
  2. In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
  3. Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
  4. Preheat oven to 375 degrees F.
  5. The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

For more information, view this recipe here: http://www.foodnetwork.com/recipes/neelys/sausage-and-leek-casserole-recipe/index.html

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