Southern Sausage "Cake"

I have only had this "pinned" for about a week...I was so intrigued that I couldn't wait long to try it. It comes courtesy of Elizabeth's Edible Experience, and she adapted the recipe from Marcelle Bienvenu's popular cookbook: Who's Your Mama, Are You Catholic, and Can You Make a Roux? (This has long been a favorite cookbook title of mine!)

I'm not a huge fan of bell peppers, and I might have left them out (like I did the onions), but I sensed that they played a pretty big flavor role. I was right...they are essential to this dish. (Plus, it makes the dish pretty...especially for Christmas!)

She suggests serving this at room temperature. So, I sampled it the night I made it after it had cooled, and it was perfect. The next day, I cut a piece and let it get to room temp...and it was a touch dry after being refrigerated all night. So, bottom line...I would serve this the same day you make it.

This would be a great addition to a Christmas morning brunch/breakfast...but it makes an equally delicious dinner, too! 

Printable recipe

1 pound hot breakfast sausage

1 small red bell pepper, chopped

1 small green bell pepper, chopped

2 cups Bisquick

3/4 cup milk

1/4 cup sour cream

1/4 cup grated Parmesan cheese

1/2 cup shredded cheese

1 egg, beaten

1/2 teaspoon Tabasco

1/2 teaspoon salt

1/2 teaspoon pepper

In a large skillet, cook sausage and peppers until sausage is cooked through. Drain and return to skillet. Set aside to cool slightly.

In a large bowl, mix together Bisquick, milk and sour cream. 

Returning to the skillet, add cheeses, egg, Tabasco, salt, and pepper to the sausage/peppers. Stir together until well-combined.

Fold sausage mixture into Bisquick mixture and pour into a greased 8x8 baking dish. Bake at 350 degrees for 45 minutes.