I normally bake bacon on a cast iron griddle and it turns out very nicely,
flat and evenly cooked. I am thinking of preparing a dish using bulk ground
sausage this morning and wonder if I can do the same with it. I'd break it
apart with a wooden spatula so it was evenly spread out, then place it on
the griddle or a baking pan and bake it at, say, 350F for about 20 minutes,
turning if necessary. This particular brand of sausage is not overly fatty
and if prepared in a skillet on the stovetop doesn't yield a lot of fat, so
I'm thinking it would be fine to prepare in this manner. Your thoughts?

Jill

Dog3 wrote:
> "jmcquown" > deliciously posted in
> :
>
>> This particular brand of sausage is not overly fatty and if prepared
>> in a skillet on the stovetop doesn't yield a lot of fat, so I'm
>> thinking it would be fine to prepare in this manner. Your thoughts?
>>
>> Jill
>
> Why are you baking it? Is there a recipe you are using it in?

Yes, I['m planning to add some diced potatoes and onion, and later top with
beaten eggs and bake it all together like a "skillet" mix. There will be
*just* enough fat from the sausage to cook the potatoes with the onion but
not so much as to overwhelm the eggs when added. Might grate some cheese on
top. I've got a couple on hand; fontina, perhaps, or gruyere (one of my
favs with eggs) which melts nicely.

Jill

> would think the sausage would turn out okay but since the fat content
> is low I don't think it would brown as well as frying. Let us know
> how it turns out.
>
> Michael

>> Why are you baking it? Is there a recipe you are using it in?
>
>Yes, I['m planning to add some diced potatoes and onion, and later top with
>beaten eggs and bake it all together like a "skillet" mix. There will be
>*just* enough fat from the sausage to cook the potatoes with the onion but
>not so much as to overwhelm the eggs when added. Might grate some cheese on
>top. I've got a couple on hand; fontina, perhaps, or gruyere (one of my
>favs with eggs) which melts nicely.
>
>Jill

With all those steps it's the sort of dish that would best lend itself to be
done on the stove top... plus baking bulk sausage no matter how you try
spreading it out would make it all clump together and brown substantially more
on the bottom... I'd want to be able to stir/mash it about occasionally with a
fork while it's cooking, same with the other ingredients... gotta stir the
onions too or they won't cook evenly and gotta move the spuds about too, or
they're likely to stick and not brown evenly either... you'll be opening that
oven door about fifty times. Once the egg is added it can be placed in the
oven to bake like a frittata but I'd just as soon finish that mix of
ingredients on the stove top, placing a lid on it slightly askew so the steam
can escape. And unless there is substantially more egg than other ingredients
it won't hold together very well, not with bulk sausage, unless it's way over
cooked.

I'd use whole sausage, breakfast sausage goes well with eggs (I've no idea what
kinda sausage you intended - I hope not dago - fennel seed sucks with eggs)
placing em about in pinwheel fashion, each wedge containing two sausage links
making a portion. First I'd pan fry the sausages, then set them aside. Then
in the same pan I'd saute the onion separately and set the onion aside, and
then the potato separately, then add the onion and potato to the beaten egg
just before pouring into the pan (I think I'd add some sauted diced bell pepper
too), then add and neatly arrange the sausage... it's still a one pan dish...
it'll hold together and look attractive... it'll also indicate you know to
cook... plate and bam each wedge with a parsley sprig. I don't want to say
what your version of breakfast would look like... I'll be kind and just say
"nasty".


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."