Sausage and Leek Galette with Pesto

Galette_ Breakfast Sausage

Rustic yet elegant, a freeform galette is a great dish to have in your repertoire. Here creamy spring leeks create a bed for the sausage and pesto adds herby brightness.

Serves 4 to 6 / Takes about 2 hours 

For the dough:

1½ cups all-purpose flour

¼ teaspoon salt

8 tablespoons butter, straight from the fridge and cut into small pieces

1/3 cup finely grated Parmesan

4 to 6 tablespoons cold water

For the filling:

2 tablespoons butter

1 large leek, thinly sliced and rinsed well

2 thyme sprigs

¼ cup water

¼ cup cream or half and half

Salt and freshly ground black pepper

1 (12-ounce) package The New Food Collective Sweet Italian Sausages or Breakfast Sausages

2 tablespoons pesto

Olive oil, if needed 

To make the dough, combine the flour and salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter and Parmesan, squeezing or cutting it until the floury mixture is filled with pea-sized lumps. Drizzle 4 tablespoons cold water over the mixture and stir together (with your hands or a fork) until it will just hold together when squeezed. Add the remaining water only if you need it. Gather the dough into a ball and flatten into a disk, then wrap well in plastic wrap. Refrigerate for at least an hour and up to a couple of days.

To make the filling, melt the butter in a medium skillet over moderately low heat. Add the leeks, thyme sprigs and water. Cook, stirring occasionally, until leeks are tender and liquid has mostly evaporated, about 15 minutes. Season with salt and pepper. Add the cream and cook, stirring often, until thickened and reduced, about 10 minutes. Remove from the heat and scrape the leek mixture into a shallow bowl to cool completely. Pluck out the thyme sprigs and discard. Wipe out the skillet and return to the stove.

Remove the sausages from their casings. Heat the skillet over moderate heat. Add the sausages and ¼ cup water and cook, breaking the sausages up with a wooden spoon, until the water has evaporated and the sausage is browned and cooked through, about 10 minutes. Remove from the heat.

Preheat the oven too 400°F. Line a baking sheet with a piece of parchment paper. 

Roll out the dough on a lightly floured countertop into a 12-inch round. Transfer the dough to the lined baking sheet. Spread the leek mixture evenly over the dough, leaving a 2-inch border. Scatter the sausage over the leeks, then fold the edges of the dough over, pleating as necessary. 

Bake the galette until the pastry is crisp and golden brown, 25 to 30 minutes. Remove from the oven and carefully transfer the galette to a serving platter. 

If pesto is very thick, loosen it by stirring in a tablespoon or so of olive oil. Drizzle the pesto over the galette filling, then cut into wedges and serve warm.

Sausage, Egg and Cheese Breakfast Biscuits

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A perfect breakfast sandwich is a thing of beauty. And we’ve yet to taste one better than this. You’re welcome.

Makes 4 breakfast sandwiches / Takes less than 20 minutes

1 (12-ounce) package The New Food Collective Breakfast Sausages

Olive or vegetable oil, for cooking 

4 slices Cheddar or American cheese

4 large eggs

2 tablespoons chopped chives

Salt and freshly ground black pepper

2 tablespoons butter, plus more for buttering the biscuits

4 buttermilk biscuits or toasted rolls

1 large ripe tomato, sliced

Hot sauce, to taste

Remove the casings from the sausages then form each sausage into a 3-inch-wide patty. Heat a large heavy skillet over moderate heat until almost smoking. Drizzle a small amount of oil inside the hot skillet and swirl to coat. Add the patties and cook until the bottoms are well browned, about 3 minutes. Flip and continue to cook until sausage is cooked through, about 3 minutes more. During the last minute of cooking, lay 1 slice of cheese over each patty and cook until melted. Remove from the heat.

Meanwhile, crack the eggs into a bowl and whisk until well combined. Whisk in the chives and season with salt and pepper.

Heat an omelet pan or nonstick skillet over moderate heat. Add the butter, swirling the pan until butter is melted and foaming. Pour the egg mixture evenly into the pan, tilting the pan to cover the bottom of it evenly. The eggs should start to set quickly. Gently lift the edges of the set egg with a rubber spatula and let some raw egg flow underneath, continuing all around until the bottom is fully set but the top is still rather runny looking, about 30 seconds. Fold the omelet in half and continue to cook until softly set. Remove from the heat. Cut the omelet into four wedges. (Alternatively, simply scramble the eggs.)

Split the biscuits in half and spread the insides with butter, if you like. Lay a wedge of omelet over the bottom biscuits, then top each with a slice of tomato and a sausage patty. Season with hot sauce to taste, cover with the top biscuit and serve at once.