Fullblood Wagyu Italian Sausage Bread Pudding. Order online today and enjoy easy ordering & quick delivery in Amsterdam! Fullblood Wagyu Sweet Italian Sausage Pasta. Fullblood Wagyu Italian Sausage Bread Pudding.
Ingredients: Wagyu beef, salt, red pepper, fennel, anise, spice extractives.
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary.
It is normal to see slight variations in color depending on both the type of product and the aging process.
You can have Fullblood Wagyu Italian Sausage Bread Pudding using 14 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Fullblood Wagyu Italian Sausage Bread Pudding
- You need 6 CUP of Bread Cubes (from a rustic country loaf, crusts removed, and diced into half-inch cubes).
- It's 3 TBSP of Unsalted Butter.
- Prepare 1 Package of Double 8 Wagyu Sweet Italian Sausage (cut into rings).
- Prepare 3 CUP of Leeks (sliced using both white and light green parts).
- It's 1 1/2 LB of Cremini Mushrooms (stems trimmed and sliced into quarter-inch pieces).
- Prepare 1/4 CUP of Medium or Dry Sherry.
- You need 2 TSP of Kosher Salt.
- You need 1 TSP of Freshly Ground Black Pepper.
- It's 1/3 CUP of Fresh Italian Parsley (minced).
- Prepare 1 TBSP of Fresh Tarragon Leaves (chopped).
- It's 4 of Large Eggs.
- Prepare 1 1/2 CUP of Heavy Cream.
- It's 1 CUP of Chicken Stock.
- You need 1 1/2 CUP of Gruyere Cheese (graded and divided).
In a medium saucepan on the stove, warm your chicken stock. Once hot, add in the ground Fullblood Wagyu sweet Italian sausage in small pieces. Let the sausage brown while using a wooden spoon to break up the sausage into small pieces. Add the Fullblood Wagyu sweet Italian sausage in small pieces to the pan.
Fullblood Wagyu Italian Sausage Bread Pudding instructions
- PREPARING THE BREAD PUDDING Preheat the oven to 350°F. Spread the half-inch bread cubes on a sheet pan, and bake for 15 to 20 minutes until the bread is lightly browned. Set the bread aside.Meanwhile, melt 3 tablespoons of unsalted butter in a large (12-inch) sauté pan over medium-high heat. Add the Fullblood Wagyu sweet Italian sausage, and cook for 5 minutes until the meat is starting to brown. Stir in the sliced leeks, and cook over medium heat for 8 to 10 minutes until the leeks are tender..
- Stir in the sliced mushrooms, dry sherry, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.Cook for 10 to 12 minutes until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the minced parsley and chopped tarragon leaves.In a large mixing bowl, whisk together the eggs, heavy cream, chicken stock, and 1 cup of the gruyere cheese. Add the recently baked bread cubes and mushroom/leeks mixture, stirring well to combine..
- Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid..
- FINAL STEPS Stir the ingredients in the bowl well. Pour into a 2 1/2 quarts or 3 quarts gratin baking dish (13 x 9 x 2 inches). Sprinkle the remaining 1/2 cup of gruyere cheese on top. Cover the baking dish with foil, and bake for 45 minutes at 350°F.Remove the foil, and cook for another 10 minutes or until the top is browned and the custard is set. Serve hot, and enjoy!.
Break up the sausage with a wooden spoon into smaller pieces as it cooks. Once cooked, drain off the fat and allow the sausage to cool. After roasting this delicious roulade to a medium-rare finish, top with a homemade sherry cream sauce, enhancing the rich flavor of the chestnuts. Boil a large pot of salted water. Cook the pasta al dente, according to package directions.