Sausage Squares with a BACON WEAVE | Anna's Holiday Feast
Thanksgiving appetizers and side dishes can be one and the same with this amazingly versatile holiday recipe: Sausage Squares topped with a bacon weave! Watch as Chef Anna Olson teaches you how to make this delightful morsels, and then you can use the recipe below to make your own! Don't forget to let us know in the comments how your Sausage Squares turned out!
More Recipes from Anna's Holiday Feast:
Turkey, Gravy, and Stuffing: http://y2u.be/y4tcW6EzxnE
Mashed Potatoes: http://y2u.be/c9bdLUF7bqQ
Turkey Carving: http://y2u.be/4ASWN1eVims
Caramelized Onions: http://y2u.be/oK9DXu0zKeQ
Brussels Sprouts: http://y2u.be/PHoWsbyAZS4
Cinderella Pumpkin Pie Cheesecake: http://y2u.be/Le1z_TVV3iI
Subscribe for more video recipes: http://goo.gl/MJV4af
Ingredients
1 Tbsp (15 mL) extra virgin olive oil
1 medium onion, finely diced
1 stalk celery, finely diced
1 lb (450 g) uncooked sausages (I like Bratwurst or an Italian-style sausage)
2 large eggs
1 cup (130 g) dry breadcrumbs
1/2 cup (70 g) dried cranberries
1⁄3 cup (50 g) coarsely chopped shelled pistachios
1/4 cup (60 mL) maple syrup
2 Tbsp (30 mL) chopped Italian parsley
1 1/2 tsp celery salt
12 strips bacon
Directions
1. Preheat the oven to 375°F (190°C). Lightly grease and line the bottom and sides of an 8-inch (20 cm) square pan with parchment.
2. Heat a small sauté pan over medium heat and add the oil, followed by the onions and celery. Sauté until the onions are translucent, about 5 minutes. Remove the pan from the heat and allow the vegetables to cool.
3. Meanwhile, cut open the sausage casings (or buy sausage meat with- out the casings) and place the meat in a large mixing bowl. Discard the casings.
4. Add the eggs, breadcrumbs, cranberries, pistachios, maple syrup, parsley and celery salt and mix well to combine—your hands will make fast work of this task, but you can also use a spoon. Add the cooled onions and celery and mix in well. Spoon into the prepared pan, pressing down to level the mix.
5. Arrange the bacon slices over the sausage, covering it completely. I like to make a bacon weave to top the sausage squares
6. Bake for 30 to 35 minutes, until the bacon has browned and the meat registers 165°F (74°C) on a thermometer. Let cool in the pan on a wire rack to room temperature.
7. Chill for 2 hours (or up to 2 days) before slicing into squares (they slice much better chilled than at room temperature). Before serving, preheat the oven to 325°F (160°C). Arrange the squares on a parchment-lined baking tray, bacon side down, and warm in the oven for about 10 minutes; the bacon will crisp up. Serve hot or at room temperature.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
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Twitter: https://twitter.com/ohyum_food
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#AnnasHolidayFeast #ThanksgivingDinner #OhYum
More Recipes from Anna's Holiday Feast:
Turkey, Gravy, and Stuffing: http://y2u.be/y4tcW6EzxnE
Mashed Potatoes: http://y2u.be/c9bdLUF7bqQ
Turkey Carving: http://y2u.be/4ASWN1eVims
Caramelized Onions: http://y2u.be/oK9DXu0zKeQ
Brussels Sprouts: http://y2u.be/PHoWsbyAZS4
Cinderella Pumpkin Pie Cheesecake: http://y2u.be/Le1z_TVV3iI
Subscribe for more video recipes: http://goo.gl/MJV4af
Ingredients
1 Tbsp (15 mL) extra virgin olive oil
1 medium onion, finely diced
1 stalk celery, finely diced
1 lb (450 g) uncooked sausages (I like Bratwurst or an Italian-style sausage)
2 large eggs
1 cup (130 g) dry breadcrumbs
1/2 cup (70 g) dried cranberries
1⁄3 cup (50 g) coarsely chopped shelled pistachios
1/4 cup (60 mL) maple syrup
2 Tbsp (30 mL) chopped Italian parsley
1 1/2 tsp celery salt
12 strips bacon
Directions
1. Preheat the oven to 375°F (190°C). Lightly grease and line the bottom and sides of an 8-inch (20 cm) square pan with parchment.
2. Heat a small sauté pan over medium heat and add the oil, followed by the onions and celery. Sauté until the onions are translucent, about 5 minutes. Remove the pan from the heat and allow the vegetables to cool.
3. Meanwhile, cut open the sausage casings (or buy sausage meat with- out the casings) and place the meat in a large mixing bowl. Discard the casings.
4. Add the eggs, breadcrumbs, cranberries, pistachios, maple syrup, parsley and celery salt and mix well to combine—your hands will make fast work of this task, but you can also use a spoon. Add the cooled onions and celery and mix in well. Spoon into the prepared pan, pressing down to level the mix.
5. Arrange the bacon slices over the sausage, covering it completely. I like to make a bacon weave to top the sausage squares
6. Bake for 30 to 35 minutes, until the bacon has browned and the meat registers 165°F (74°C) on a thermometer. Let cool in the pan on a wire rack to room temperature.
7. Chill for 2 hours (or up to 2 days) before slicing into squares (they slice much better chilled than at room temperature). Before serving, preheat the oven to 325°F (160°C). Arrange the squares on a parchment-lined baking tray, bacon side down, and warm in the oven for about 10 minutes; the bacon will crisp up. Serve hot or at room temperature.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#AnnasHolidayFeast #ThanksgivingDinner #OhYum
