Thursday, March 29, 2012

Sausage Strata with Strawberry Jam

This quick and easy (delicious) dish fits perfectly on your brunch table.  Corridor Sausage’s savory Fresh Herb Pork Breakfast Sausage plays well with the sweetness of Slow Jam’s Strawberry Jam. 


1 lb Corridor Sausage Fresh Herb Pork Breakfast Sausage

1 Jar Slow Jams Strawberry Jam
10 Large Eggs
½ Cup Heavy Cream or Milk
1 Cup Shredded Sharp Cheese – Cheddar or Gruyere Work Well
4 Cups 1 Inch Cubed Hearty Bread
Salt and Pepper

Preheat oven to 375 degrees.  Grease a 8x8 casserole dish and set aside.
Sauté Corridor Breakfast Sausage until browned and set aside.  Beat eggs and cream/milk in a large mixing bowl and add bread cubes.  Allow bread cubes to soak up the cream/egg mixture for about 10 minutes.  Add shredded cheese and sausage to egg mixture and incorporate ingredients fully.  Season with salt and pepper. 
Pour the mixture into your casserole dish and bake in the middle rack of the oven for about 30 minutes, or until knife inserted in the middle of the strata comes out clean. 
Allow strata to rest at least 10 minutes.  If serving individually, place a couple tablespoons of Slow Jams Strawberry Jam on the bottom of a plate and top with a slice of strata.  If you are serving the strata on a buffet or family style, serve the jam on the side.    

Wednesday, March 28, 2012

Apple Sage & Pork Sausage Medallions with Blueberry Peppercorn Sage Jam

Corridor Sausage’s apple loaded Apple Sage & Pork Sausage soaks up the flavor and brightness of Slow Jams Blueberry Peppercorn Sage Jam.  The result is stunningly beautiful – no need for flowers on the table, as everyone will have their eyes on this dish!


2 lbs Corridor Sausage Apple Sage & Pork Sausage
1 Jar Slow Jams Blueberry Peppercorn Sage Jam

Saute whole Corridor Sausage links for 12-15 minutes until they are cooked through.  Remove the sausages from the pan and let them rest (it’s tiring being so delicious!). 
Slice sausages in ½ inch thick pieces and add them back to the sauté pan.  Spoon 1/2 - 3/4 of a jar of Slow Jams Blueberry Peppercorn Sage onto the medallions and stir so the jam melts into a sauce and coats each piece.