By Vital Choice customer Fran McCollum
And Fran offers this 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
- 4 Tbsp (minimum) organic extra virgin olive oil
- Fresh rosemary (if available, or dried organic rosemary)
- Sage (dried/crushed or whole leaf)
- 1 or more cloves garlic
- 1 scallion, chopped (optional)
- 1 bell pepper (optional)
- 2 Vital Choice Wild Alaskan Savory* Sockeye Sausage patties
- 6 eggs (up to about 10)
- 4 oz chevre (goat's milk cheese)
- Add 1 Tablespoon extra-virgin 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.
- Sausage preparation:
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 remaining 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 or until flexible.