Best 2 Sausage Camembert Spoon Pudding Recipes

Looking for a delectable and savory dish to impress your friends and family? Look no further than sausage camembert spoon pudding! This classic French dish combines the richness and creaminess of camembert cheese with the hearty flavor of sausage, all encased in a golden, crispy breadcrumb crust. Served in individual ramekins, this spoon pudding is not only delicious but also visually appealing, making it perfect for any occasion. With its simple yet sophisticated flavors, this dish is sure to become a favorite in your recipe repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE CAMEMBERT SPOON PUDDING RECIPE - (4/5)

Sausage Camembert Spoon Pudding Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more for greasing
8 ounces raw spicy Italian sausage, casings removed
3 egg whites
1 cup chicken stock
1/2 cup heavy cream
1/2 cup cornmeal
6 ounces Camembert or Brie cheese, with the rind, cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, for garnish
Aleppo pepper, for garnish
Fresh parsley, finely chopped for garnish

Steps:

Heat oil in a 10-inch skillet over medium-high heat. Add sausage; cook, stirring and breaking up meat into large pieces, until browned, 5-7 minutes; set aside. Using a hand mixer, beat egg whites in a bowl until soft peaks form, 2-3 minutes; refrigerate until ready to use. Heat oven to 350°F. Grease eight 4-ounce ramekins with olive oil. Boil stock and cream in a 4-quart saucepan. Whisk in cornmeal; cook until slightly thick, 1-2 minutes. Stir in sausage, salt, and pepper; fold in egg whites and cheese. Spoon into ramekins; bake until set, 30-35 minutes. Garnish with crème fraîche; sprinkle with Aleppo pepper and parsley.

KITCHEN BOSS GRANDMA MADDALENA'S SAUSAGE LASAGNA RECIPES RECIPE - (4.4/5)

Kitchen Boss Grandma Maddalena's Sausage Lasagna Recipes Recipe - (4.4/5) image

Provided by á-8893

Number Of Ingredients 18

Ingredients

1/4 cup extra virgin olive oil
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 pound hot Italian sausage, casing removed
4 teaspoons minced garlic
1/2 teaspoon dried oregano
2 Tablespoons tomato paste
1 28-ounce can Italian peeled tomatoes, finely chopped, juices reserved
2 28-ounce cans tomato puree
Salt and freshly ground pepper
3 pounds fresh ricotta
1/4 cup finely chopped flat-leaf parsley
2 Tablespoons finely chopped basil
1 ‑1/2 cup grated parmesan cheese, 1/2 cup set aside
1 ‑1/2 pound fresh mozzarella, shredded, 1/2 cup set aside
2 large eggs beaten
1 pound fresh lasagna sheets or dried lasagna noodles

Steps:

1. In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (that has been removed from its casing) and cook until nicely browned. Add garlic and oregano and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add tomatoes with their juices and the tomato puree, season with salt & pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours. 2. In large bowl, combine the ricotta with the parsley, basil, 1 cup of the parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper. 3. Cook the lasagna noodles. Fresh pasta and no-cook lasagna do not require any pre-cooking. Dry, curly-ridged lasagna noodles only need 3 minutes pre-cooking time: boiled in abundant salted water, drained, rinsed in cold water and dried between towels. 4. Preheat the oven to 375°. Spread 1 cup of the sauce in the bottom of a 9-by -13 inch glass baking dish. Line the dish with overlapping noodles. Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles. Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce -- there may be some sauce remaining -- save for another use. Toss the remaining mozzarella with the remaining parmesan and sprinkle over the lasagna. 5. Bake the lasagna for about 45 minutes up to one hour, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

Tips:

When making the sausage mixture, be sure to brown the sausage over medium heat until it is cooked through. This will help to develop the flavor of the sausage and prevent it from becoming dry.
If you don't have any fresh thyme, you can use 1/2 teaspoon of dried thyme instead.
Be sure to use a baking dish that is large enough to accommodate the sausage mixture and the Camembert cheese. If the dish is too small, the pudding will overflow.
When baking the pudding, keep an eye on it and remove it from the oven as soon as the center is set. Overbaking will cause the pudding to become dry.
Serve the pudding immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Sausage Camembert Spoon Pudding is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of savory sausage, creamy Camembert cheese, and fluffy bread is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give Sausage Camembert Spoon Pudding a try. You won't be disappointed!