| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
French |
Walls |
4 |
servings |
INGREDIENTS
| 50 |
g |
Butter; softened (2oz) |
| 2 |
|
Cloves garlic; chopped |
| 2 |
tb |
Fresh chopped parsley |
|
|
Salt and freshly ground black pepper |
| 1 |
|
French stick; sliced diagonally |
| 1 |
|
454 g pack Walls Pork Sausages |
| 2 |
md |
Eggs |
| 300 |
ml |
Milk; (1/2pt) |
| 50 |
g |
Freshly grated Parmesan cheese; (2oz) |
|
|
Fresh chopped parsley |
INSTRUCTIONS
TO GARNISH
1. Preheat the oven to 200 C, 400 F, Gas 6. Mix together the butter,
garlic, parsley and seasoning in a bowl until well blended. Spread
over the bread slices.
2. Meanwhile heat a large pan and cook the sausages for 10 minutes,
turning occasionally until golden. Remove from the heat and chop into
bite sized pieces.
3. Layer the bread slices and sausages in a large shallow dish. Beat
together the eggs, milk, seasoning and half the cheese. Pour evenly
over the bread mixture and leave to stand for 2 minutes. Scatter over
the remaining Parmesan and bake for 30 minutes, until set and firm to
the touch. Serve immediately garnished with fresh chopped parsley.
Cooks Tips Use a medium sized French stick for this recipe. For extra
flavour try using a sesame or poppy seed covered stick or even an
onion flavoured French stick.
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