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2009-10-01 digital edition

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2009-10-01 / Community News

From the Chef's Corner

Sausage Brunch Braid
by Chef Deedle

When all our family gets together, it is always a challenge for my wife and me to come up with a special breakfast. This is one of our favorites.

Sausage Brunch Braid

12 oz. Owen's sausage ½ cup chopped onion

¼ cup chopped celery

½ cup chopped green bell pepper 1 garlic clove, minced 1 pkg (3oz) cream cheese, cubed

2 Tbs. Chopped green onion tops 2 Tbs. Minced fresh parsley 1 tube (8oz) refrigerated crescent rolls 1 egg, lightly beaten

½ cup green onion tops for garnish

In a skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley.

Cook and stir over low heat until cheese is melted; set aside.

Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12 inch x 10 inch rectangle. Spoon sausage mixture to within 3 inches of long sides and 1

inch of ends. On each long side, cut ¾ inch wide strips 3 inches into center. Starting at one end, fold alternating strips at an angle, forming a braid.

Brush dough with egg wash. Bake at 350 degrees F for 20-25 minutes or until golden brown. Garnish with green onion tops. Yields about 4-6 servings.

Makes a pretty presentation and is delicious too!

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