Ingredients
2 package breakfast sausage
1 c. finely chopped fennel
1/2 c. finely chopped carrots
1/2 c. finely chopped celery
1/2 c. finely chopped leeks
1/2 c. finely chopped onion
2 clove garlic
1/4 raw foie gras
1 c. golden raisins
2 lb. Crusty French Bread
fresh thyme leaves
fresh sage leaves
Toasted fennel seeds
6 large eggs
3 c. chicken stock
Salt and freshly ground black pepper
Preparation
Step 1Cook sausage in large sauté pan over medium heat until browned. Remove pan from heat and set aside, saving the sausage fat. Remove sausage with a slotted spoon. Cut into 1/4-inch pieces. Set aside. Place pan back on the stove over medium heat. Add chopped fennel, carrots, celery, leeks, onion, and garlic. Sauté about 10 minutes.Step 2In a large mixing bowl, place the sausage, sautéed vegetables, foie gras (if using), raisins, bread cubes, thyme, sage, and fennel seeds to taste. Thoroughly mix in eggs. Slowly add just enough chicken stock until mixture is moist. Add salt and pepper to taste. Place in a large gratin dish. Cover with foil and bake for 30 minutes in a preheated 350°F oven. Uncover and bake until browned.
