Egg and sausage casserole

[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!

[foxgrove]

You had me looking up "what the heck is a roux".  Made me laugh!  Thanks, brother.

[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  . oh and Canada

[ronr]

Roux just goes by different names depending on location.  Suppose that's the "proper" name.??

[denny]

Every cook ive ever seen on tv called in a roux.
I dont think its regional.

[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.