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Scalloped Greens And Knackwurst

Grannys.kitchen's picture
Ingredients
  Turnip greens/Mustard greens / spinach 12 Ounce, torn into small pieces to make about 8 to 9 cups
  Knackwurst/Polish sausage 4 Ounce
  Eggs 2 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Shredded brick cheese/Shredded monterey jack cheese 2 Ounce (1/2 Cup)
  Sliced green onions 2 Tablespoon
  Pepper 1 Dash
  Soft whole wheat bread crumbs 3⁄4 Cup (12 tbs) (1 Slice)
  Olive oil/Cooking oil 2 Teaspoon
Directions

In a large saucepan cook greens, covered, in a small amount of simmering water for 3 minutes; drain well.
Cool slightly.
Meanwhile, cut a few slices from knackwurst for a garnish; set aside.
Halve the remaining sausage lengthwise; cut into thin slices.
In a mixing bowl combine eggs, milk, 1/3 cup of the cheese, green onions, pepper, and greens.
Stir knackwurst into greens mixture.
Turn the mixture into a greased 1 quart au gratin dish or a shallow casserole.
Bake in a 350° oven for 20 minutes.
For topping, combine the remaining shredded cheese, bread crumbs, and oil; sprinkle over casserole.
Bake about 5 minutes more or till a knife inserted near the center comes out clean.
Let stand for 5 minutes before serving.
Garnish with reserved knackwurst slices.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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