- 8
Ingredients
- 8 oz country pork sausage
- 2 T butter
- 2 onions, chopped
- 1/2 C chopped celery
- 1 1/2 tsp dried thyme
- 1 1/2 tsp dried savory or sage
- 1 tsp pepper
- 1/2 tsp salt
- 1 loaf egg bread, unsliced
- 1/2 C chopped toasted pecans
- 6 eggs
- 1 C milk
- 1 T chopped fresh parsley
Preparation
Step 1
Grease 9" springform pan; set aside.
Remove casings from sausage. In large nonstick skillet over medium-high, cook sausage, breaking up with back of spoon, for about 5 minutes or until no longer pink. Using slotted spoon, trasfer to paper towel to drain. Drain off fat from skillet. In same skillet, melt butter over medium heat; cook onions, celery, thyme, savory, pepper and salt, stirring occasionally, for 5 minutes or until onion is softened. Transfer to large bowl; mix in sausage.
Slice bread into 1" slices. Slice off crusts, reserving for another use. Cut bread into 1" cubes (should have about 10 Cups). Add bread to sausage mixture along with 1/4 C of the cecans; toss to combine.
In separate bowl, whisk eggs with milkl pour over bread mixture and fold together just until bread is moistened. Let stand for about 10 minutes or until egg mixture is absorbed. Spoon into prepared pan, sprinkle with remaining pecans.
Place pan on baking sheet. Bake in centre of 375 oven for 30 minutes. Cover with foil and bake for about 45 minutes longer or until centre is firm. Run knife around edge of strate; remove side of pan. Cut into wedges to serve. Sprinkle with parsley.