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Hillshire Farm® Fully Cooked Split Smoked Sausage Links
Recipe courtesy Chef Daniel Van Etten, VA Boston Healthcare System
SERVES: 24
3 pounds | Hillshire Farm® Fully Cooked Split Smoked Sausage Links, 1/3-inch slices, see Chef Notes |
2 ounces | extra-virgin olive oil |
1 pound | zucchini, ¼-inch slices |
1 ½ teaspoons | ground pepper |
3 quarts | whole eggs |
2/3 teaspoon | kosher salt |
2 2/3 cups | shredded mozzarella |
1 1/3 cups | shredded sharp Cheddar |
As needed | nonstick pan spray |
12 each | grape tomato, 1/8-inch slices |
½ bunch | fresh parsley or micro greens |
Step 1
Julienne ½ pound of the sausage. Sauté it on medium heat until the fat is rendered out and sausage is caramelized. Reserve.
Step 2
Sauté the zucchini and remaining sliced sausage with the oil and ½ teaspoon pepper until lightly golden brown, 3-5 minutes. Reserve.
Step 3
Whisk together the eggs with salt and remaining pepper. Reserve.
Step 4
Mix the cheeses together and equally divide into two separate containers. Coat a 2-inch full-size hotel pan or individual serving dishes with nonstick spray.
Step 5
Add half the cheese, sliced sausage, and zucchini into the egg mixture. Gently mix everything and pour into the prepared pan.
Step 6
Bake in a combi oven at 325 degrees F with 50% moisture for 15 minutes on low fan. Switch to 100% steam for the remaining 10-12 minutes, until frittata is set. If using an internal oven probe, set it to 180 degrees F and cook until temperature is reached.
Step 7
Remove from oven and immediately add the remaining mixed cheese on the top of the frittata. The cheese will melt naturally from the heat.
Step 8
Garnish with the caramelized julienned smoked sausage, sliced tomatoes, and/or parsley.
• 2 ½ pounds of sausage will require a 1/3-inch slice
• ½ pound of sausage will require a 1/8-inch julienne for garnish
This dish can be served as a full hotel pan for buffet or individual as seen in the picture. Individual pastry shells can be used if desired.