Ingredients
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1 tablespoon Butter
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1 pound (450 g) mild country Sausages
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½ teaspoon Kosher Salt
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½ teaspoon ground Black Pepper
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1 tablespoon rubbed dry Sage
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1 cup (255 g) cooked, mashed Sweet Potato
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1-½ cups (360 ml) Half-and-Half
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½ cup (120 ml) real Maple Syrup
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3 tablespoons Sugar
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3 large Egg
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1 tablespoon fresh Orange Zest
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1 tablespoon fresh Orange Juice
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½ teaspoon ground Cinnamon
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½ teaspoon ground Ginger
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Pinch of ground Cloves
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Salt
Directions
The morning-friendly flavors of fresh orange juice, maple syrup, and sausage make this an obvious breakfast or brunch choice, but it is savory and delicious enough to enjoy as a side or main dish of any meal. The silky flan texture from slow, gentle cooking in a water bath is just gorgeous with floating bites of sage-kissed sausage crumbles. It is as equally delicious hot from the oven as it is chilled.
Steps
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1
Done
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Preheat oven to 325° F (160° C). Butter a 2-quart (2-l) baking dish with 1 tablespoon butter. Heat a large skillet over medium-high heat and crumble in the sausage, stirring with a wooden spoon to break up. Season with salt, pepper, and sage. Continue to cook until browned, about 5 minutes. Turn off heat, drain off any visible excess fat, and set aside. |
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2
Done
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Place the remaining ingredients in the bowl of a food processor fitted with a metal blade. Purée until very smooth, about 1 minute. Spread the cooked sausage in the bottom of the baking dish. Pour the custard purée over the top (some of the sausage will float). Place the dish in a large, deep roasting pan. Gently pour boiling water around the edges of the dish to halfway up the sides. |
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3
Done
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Bake for 1 hour and 30 minutes, or until a knife inserted in the center comes out clean. Remove the dish from the water, cool for 5 minutes, and serve hot with fresh sage leaves for garnish, if desired. Alternatively, bring to room temperature, cover, and refrigerate overnight before serving. Reheat gently over a water bath or serve chilled. |
