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Egg and sausage casserole

Started by denny, March 30, 2020, 06:56:14 PM

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denny

This is a standard for us:

Six-eight eggs hardboiled.
1lb bulk sausage
1 can corn
1/4 cup butter
1/4 cup flour
2 cups milk
Salt
Pepper
Bread crumbs

Make a roux
Melt butter in a saucepan,stir in flour till mixed,add milk all at once.
Stir till thickened.
Fry sausage,add sausage and corn,salt and pepper to sauce and stir.
Slice 3 eggs arrange on bottom of casserole dish and add mix,slicce the other3 on the top and garnish with bread crumbs.
bake 20 mins at 325.

Enjoy!
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foxgrove

You had me looking up "what the heck is a roux".  Made me laugh!  Thanks, brother. :clapping:
Where God leads, His hand always provides
...so keep Calm and code on....

Foxgrove

Robby

OK, I'm going to go ahead and do it, a "roux" is "a mixture of fat (especially butter) and flour used in making sauces." hope that helps someone. I had never heard of it either, Maybe it's a regional thing everyone but my are knows what it is  :lmao:. oh and Canada
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ronr

Roux just goes by different names depending on location.  Suppose that's the "proper" name.??
Times are tough when "Happy Hour" is your nap.
My mind not only wanders, sometimes it leaves completely!

denny

Every cook ive ever seen on tv called in a roux.
I dont think its regional.
I KNEW IT WAS THE ALIENS!



"FREE ME FROM EXISTANCE"
It is what it is...

foxgrove

Not necessarily regional but likely something passed on from "haute cuisine"... you know, high class cookin.  The butter method seems to be a French cuisine thing.  Cajuns apparently use bacon lard and central european countries apparenty use lard (Wikipedia for what it's worth).  We've done the same thing in many recipes but the Betty Crocker cookbook doesn't name it as anything but a step in the instructions.
Where God leads, His hand always provides
...so keep Calm and code on....

Foxgrove

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