Today’s recipe comes to us courtesy of Vital Choice customer Fran McCollum
As she says, “This freezes well and makes a great breakfast or main dish.”
And she offers a tip: “I cut and add whole sprigs of rosemary on the branch; then when it's crispy I easily remove the green part into the dish, going against the way the leaf grows.”
Sockeye Sausage Chevre Scramble
By Fran McCollum
Sage (dried/crushed or whole leaf)
1 or more cloves garlic
1 scallion, chopped (optional)
1 bell pepper (optional)
6 eggs (up to about 10)
4 oz chevre (goat’s milk cheese)
Add 1 Tablespoon olive oil to non-toxic, non-stick skillet and crisp the first 5 ingredients in oil for about 3 minutes on medium heat/simmer. Remove to glass or metal bowl with silicon or high heat spatula.
For thawed* sausages: Add more oil and brown the thawed sausages for 1 minute each side, remove and cut or break apart in pan with spatula. Cook for 2- 3 more minutes, stirring constantly. Remove to bowl of spices.
For frozen sausages: Add more oil and brown the frozen sausages for 3 minutes on each side, remove and cut or break apart in pan with spatula. Cook for 2- 3 more minutes, stirring constantly. Remove to bowl of spices.
Add more oil and eggs to pan. Stir constantly for about 3-4 minutes and lower heat to below simmer. Do not let eggs dry out.
Add chevre, crumbling first if solid. Stir into eggs, and as it warms, add all ingredients from bowl. After about a minute, when blended, turn off heat.
*To quick-thaw, keep the patties in their vacuum sealed plastic (or place in a sealed zip-lock bag emptied of air) and immerse in cold water for 20 minutes.