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Sockeye Sausage Chevre Scramble
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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.”
 
Thanks, Fran!

 
Sockeye Sausage Chevre Scramble
By Fran McCollum

Serves 4 
 
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)
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.

Seafood Basics

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How to Sauté Sockeye Salmon
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