Ingredients
4 large tomatoes
1 lb andouille sausage, coarsely chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced
2 teaspoons thyme leaves, crushed
2 eggs, lightly beaten
Method
Sources
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Sausage stuffer for charcuterie, forcemeat preparations
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Natural hog casings for fresh and cured sausages
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Preheat oven to 350°F Cut off stem end of each tomato. Scoop out pulp leaving 1/4 inch thick shells. Turn tomatoes upside down to drain; set aside. Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes. Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes. Remove from heat. Stir in eggs. Spoon meat mixture into reserved tomato shells. Place in shallow baking pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20-25 minutes.