Broccoli Sausage Bake
I entered this dish into a local newspaper holiday competition many years ago and got an honorable mention!! :)
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- 1 lb
- bulk pork sausage, browned and drained
- chopped red bell pepper or equal amount of pimento may be used
- 16 oz
- frozen chopped broccoli, thawed and drained
- 1 small
- can water chestnuts, drained and chopped
- 1 1/2 c
- bread crumbs, fresh
- eggs, beaten
- 1/2 c
- 1/2 c
- sour cream
- 2 Tbsp
- yellow mustard
1Brown sausage and cook chopped red pepper together, drain. While browning sausage and peppers, place frozen broccoli in colander to let thaw and drain.. i sometimes run a little cool water over it to speed the thaw process. Drain and coarsely chop water chestnuts.
2In large bowl.. mix sausage, peppers, broccoli, water chestnuts, bread crumbs and eggs. Turn into well oiled 8x8 baking dish. Bake at 350 for about 30-40 minutes.. or until golden brown on top.
3Mix together mayo, sour cream and mustard. "Frost" the sausage-broccoli bake and place back into oven for about 10 more minutes to warm topping.
4I have used parsley flakes or dried onion rings to "dress up" the topping. But, this step is entirely optional.
5The "heat" in the sausage really spices up this dish. I personally like to use hot sausage but, mild is still pretty awesome!!