From Johnsonville Kitchens..
- 1 pkg. Johnsonville Mild Italian Sausage (ground or de-cased links)
- 12 Slices frozen garlic toast
- 1/2 C. butter
- 2 med. onions, chopped
- 2 Cups celery, chopped
- 3 Cups green pepper, chopped
- 1 tsp rubbed sage
- 2 eggs, lightly beaten
- 2 Cups chicken broth
- salt and pepper to taste
Adapted from johnsonvillekitchens.com
Bake garlic toast in a 425 degree oven for 10 minutes; cool and cut into 1- 1/2" pieces. Transfer pieces to a bowl, lower oven to 325 degrees.
In a large skillet, brown and cook crumbled sausage until no longer pink. Drain. Remove from skillet; set aside. In the same skillet, melt butter and saute onion, celery and green pepper until tender.
In a large mixing bowl, combine sausage, vegetable mixture, garlic toast and sage. Add eggs and broth; toss gently. Salt and pepper to taste. Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325 degrees for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer; it should read 165 degrees when done.