SAUSAGE GLUTEN FREE RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
• Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
• Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray; set aside.
• In a medium frying pan over medium heat, cook breakfast sausage. Use your spoon or spatula to break the sausage into pieces as it cooks. Once it’s cooked and no pink remains, turn of the heat and remove the pan from the burner.
• Add the thawed hash browns, cheese, crumbled cooked breakfast sausage, and diced green onions to a large mixing bowl. Stir to combine. The cheese may start to melt, but don’t worry.
• Pour the sausage and hashbrown mixture into your prepared baking dish and spread it until its evenly distributed.
• In the same large mixing bowl, whisk the eggs with the milk, salt, and pepper.
• Pour the egg mixture over the sausage and hashbrown mixture. The egg mixture will start to sink into the hash brown mixture. No need to stir it.
• Bake for one hour, uncovered or until the center is set and the edges are brown.
• Remove from the oven and let site for 10-15 minutes before serving.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving