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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Baking steel for superior heat transfer — pizza, artisan bread
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Baking steel for superior heat transfer — pizza, artisan bread
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Combine cooking oil and shredded potatoes and press into a 9" pie pan. Bake potato crust at 425° for 15 to 20 minutes, until beginning to brown. Remove from oven. Layer sausage and cheese over potato crust. In a small bowl combine milk, eggs, salt and pepper and mix well. Pour over sausage and cheese. Sprinkle with parsley flakes. Return to oven and bake 30 minutes more. Cool 5 minutes before serving.