Breakfast " Stacked Sausage Tort " - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-12-2008, 07:05 PM   #1
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Breakfast " Stacked Sausage Tort "

My wife made this Stacked Sausage Tort for breakfast down at camp today...Ill get her to reply here and post the recipe. It was excellant ! It had ham, sausage, salami, cheese, eggs, peppers, spinich and onion wrapped in a puff pastry (no relation). She made it in a spring pan.

__________________

__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 10-12-2008, 07:18 PM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
That looks great...I could have been there for Bfast in about 20 min
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 10-12-2008, 07:28 PM   #3
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Damn..........................
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 10-12-2008, 07:42 PM   #4
BBQ NOOB
 
Join Date: Jul 2006
Location: Western NY
Posts: 21
Here's the recipe-hope you enjoy it as much as we did!


Stacked Suasage Torte courtesy of View of America

Ingredients:

1 cup fully cooked ham (cubed)
1 cup salami (cubed)
1 package 8 ounces brown and serve sausage links
1 pound fresh spinach (or 10 ounce package frozen spinach)
5 eggs
1 teaspoon water
2 tablespoons butter
1 red bell pepper (cut into strips)
1 small onion, chopped finely
1 package 8 ounceor 6 Cheese Italian (or Swiss cheese or Mozzarella )
1 package 17 ounce frozen puff pastry (defrosted)

Directions:

Steam or cook spinach, drain in strainer, pressing to remove excess moisture. Beat 4 eggs and 1 egg white together. Beat remaining egg yolk with water; set aside. Heat 1 tablespoon butter in an 8-inch omelet pan. When hot, pour in half the beaten eggs and cook until set, turning if needed to cook top. Remove from pan but do not fold. Repeat with remaining butter and eggs.

Open pastry sheets carefully, pinching to close any holes. Roll one sheet into a 12-inch square. Carefully lift and fit into an 8-inch spring-form pan. Trim second pastry into an 8-inch circle. Make pastry cutouts from scraps. To assemble: place one omelet on pastry in bottom of spring-form pan. Spoon drained spinach over this.

Layer half the Mozzarella cheese over spinach. Top with ham and red peppers and onion. Add second omelet and arrange sausage links over this. Sprinkle over salami. Top with remaining cheese. Adjust circle over all, cut pastry as needed and pinch edge.

Brush pastry with beaten egg yolk and water. Arrange pastry cut-outs atop. Bake in a 375į oven for 70 to 75 minutes. Cool for 10 minutes before cutting. May be served warm or cold
__________________
"I'm cooking and I can't stop!"
lola1133 is offline   Reply With Quote
Old 10-12-2008, 07:59 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
OMG, that looks like a weeks worth of breakfasts in one!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 10-12-2008, 08:04 PM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Where is the BACON
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 10-12-2008, 08:11 PM   #7
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Quote:
Originally Posted by wittdog
Where is the BACON
Yep...in the next one, and more cheese... Maby a nice swiss.
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 10-13-2008, 07:15 AM   #8
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Man that looks better than Micky dee's

Real fine tort
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 10-13-2008, 07:25 AM   #9
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
That will get the day started
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 10-13-2008, 12:54 PM   #10
Cooker


 
Join Date: Dec 2006
Location: Alabama
Posts: 210
That thang looks awesome. What could be used to replace the spinach? Some folks around here ain't too great with the spinach.
__________________

Damar12 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.