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Beef Sausage

STUFFING

TOTAL TIME: 1:30

PREP TIME: :10

LEVEL: EASY

SERVINGS: 6

Ingredients
  • 1 lb. Beef Sausage (recipe follows)
  • 4 Slices Country Style bread (crust removed)
  • 1 pan Cornbread (recipe follows)
  • 1/4 cup Olive Oil
  • 1 cup Onion (small diced)
  • 1 cup Fennel (small diced)
  • 1/2 cup Celery (small diced)
  • 1 tsp. Garlic (minced)
  • 1 Tbs. Fresh Thyme (chopped)
  • 2 Tbs. Fresh Sage (finely chopped)
  • 2 Tbs. Fresh Parsley (finely chopped)
  • 1 tsp. Lemon Zest
  • 1/2 cup White Wine
  • 1.5 cups Chicken Stock
  • 1 Egg (beaten)
  • 2 tsp. 44 Farms Salt & Pepper Blend
  • 3 Tbs. Butter (cut into 1/2 inch cubes)


Beef Sausage


Cornbread

  • 1 cup Butter
  • 18 oz. Frozen Corn
  • 1/3 cup Heavy Cream
  • 1/4 cup Whole Milk
  • 2 Eggs
  • 1 cup Cake Flour
  • 1/2 cup Cornmeal
  • 1/4 cup Sugar
  • 1 tsp. Salt
  • 3/4 tsp. Baking Powder
  • 1/4 tsp. Baking Soda

Beef Sausage

  • 1
    Combine all ingredient together and let sit in the refrigerator for 3 hours and up to 12 hours.
  • 2
    "CORNBREAD"
  • 3
    In a large pot, combine butter and corn. Cook over medium heat for 10 minutes, stirring every few minutes to ensure corn does not stick to the bottom of the pan.
  • 4
    Combine dry ingredients in a large bowl and set aside.
  • 5
    Pour butter/corn mixture in a blender with milk and cream. Blend until smooth. Add eggs and blend
  • 6
    Mix liquid ingredients into the dry ingredients until incorporated.
  • 7
    Pour into a 9x9” pan and bake at 375º for 35-45 minutes, until a toothpick comes out clean.
  • 8
    Let cool before cutting.
  • 9
    "BEEF SAUSAGE STUFFING"
  • 10
    Heat cast iron pan on medium-high heat. Add in beef sausage and cook for about 10 minutes until cooked through. Break up beef while cooking to small pieces.
  • 11
    When the sausage is finished cooking, strain off excess fat.
  • 12
    Cut up the cornbread, remove side crust, and country bread and drizzle with olive oil and lay on a sheet pan. Bake at 400º for 10 minutes until crispy on the outside.
  • 13
    While bread is in oven, heat a pan over medium high heat and add 2 Tbs. oil and saute onions. Cook for about 4 minutes and add fennel and celery, cook for another 4 minutes. Add garlic and stir for one minute. Add in the fresh herbs and lemon zest.
  • 15
    Add white wine and reduce by half for about 4 minutes. Remove from heat and place in a large bowl.
  • 16
    Add chicken stock, cooked beef sausage, egg and crispy bread. Toss gently to not break bread pieces.
  • 17
    Place in a baking dish and cover with foil. Bake at 400º for 40 minutes. Remove foil, place butter cubes on top and bake for an additional 20 minutes until golden brown.
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