French Toast Casserole with Breakfast Sausage
55 MINS
10 - 12 servings
Banh Mi
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Banh Mi
30 Mins | 2 servings
Ingredients:
- 1 lb Hatfield Sesame Soy Ginger Ground Sausage
- 2 cloves garlic, minced
- 3 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hot honey (adjust to taste)
- 1/2 cup carrots, julienned
- 1/2 cup daikon radish, julienned
- 1/2 cup rice vinegar
- 1/4 cup boiling water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 small baguette
- 1 small cucumber, sliced
- 2 tbsp Vietnamese pâté
- ¼ cup cilantro
Preparation:
- In a large skillet over medium heat, sweat the minced garlic and sliced scallions. Add the ground sausage, breaking it apart with a spatula as it cooks.
- Season the ground sausage, by adding soy sauce, fish sauce, oyster sauce, and hot honey to the skillet. Stir well to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld. Adjust the seasoning to taste.
- Prepare quick-pickled carrots & daikon radish. In a bowl, combine julienned carrots and daikon radish. In a separate bowl, whisk together rice vinegar, boiling water, sugar, and salt until the sugar and salt dissolve. Pour the vinegar mixture over the julienned vegetables. Toss to coat evenly. Allow to pickle for at least 30 minutes.
- Slice the baguette open lengthwise to create a sandwich, and toast if desired. Spread a layer of Vietnamese pâté on one side of the baguette. Add a generous portion of the cooked ground sausage on top of the pâté. Layer with sliced cucumber, a generous amount of quick-pickled carrots and daikon radish, and top with fresh cilantro.
Recipe created by Hatfield’s friend Yianni Katsifas. 2024 (c). @YianniKitchen on Instagram and TikTok. ALL RIGHTS RESERVED
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