CNYEats A Taste of Utica Sausage Bake

This recipe truly excited me because is coupled the wonderful freshness of eggs with one of my old favorites that my mother used to make, Popovers or as we used to call them “Yorkshire Puddings”. 

SAUSAGE BAKE posted by Jo Giacovelli and found on page 50 of our book

    1 1/2 lbs of loose Italian Sausage
    2 – 3 sliced red bell peppers (or use green or mix both green and red)
    8 oz shredded cheddar cheese
    1/2 cup or more grated Pecorino Romano cheese
    1/2 cup or more grated Mozzarella cheese

Fry the sausage and reserve some of the grease to prepare the baking dish and use in the rest of this recipe. 

Layer sausage, peppers, and cheese in a prepared 9 x 13 baking dish.  You may spray the dish with non-stick spray or use some of the sausage grease to rub onto the bottom of the baking dish.

*At this point, you may cover and put the preparation in the refrigerator over night to finish for breakfast/brunch the next day.

Popover Mixture  – Preheat oven to 425 F.

   5 eggs 
    3 cups all purpose flour
    1 to 2 tsp salt
    2 1/2 cups milk
    2 TBS of sausage grease saved from frying the sausage above. If you prefer, you may use canola oil instead however, Jo reminds us “This is NOT a low fat or low cholesterol recipe! *see below for suggestions on reducing fat.

Mix all of the above ingredients and pour over the sausage, peppers, and cheeses.

Bake approximately 30 –35 minutes. 

* Apple Crumbles version:  Instead of sausage I used Vegetarian Soy Sausage substitute.

I used 4 whole eggs and 2 egg whites.  The flour was REDUCED to 2 cups (you might want to try 1 cup of whole wheat with 1 cup of all purposed).  1% Milk was used.  All oil in the Apple Crumbles version was olive oil.

This recipe was so good, I called my mother up and told her this great new one dish way to enjoy Yorkshire pudding aka popovers !

Joanne