Ingredients
2pkgbreakfast sausage
1cupfennel,finely chopped
½cupcarrots,finely chopped
½cupcelery,finely chopped
½cupleeks,finely chopped
½cuponion,finely chopped
2clovegarlic
¼raw foie gras
1cupgolden raisins
2lbsCrusty French Bread
fresh thyme leaves
fresh sage leaves
fennel seeds,toasted
6largeeggs
3cupschicken stock
salt and freshly ground black pepper
Preparation
Cook 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 ¼-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.
In 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 degrees F oven. Uncover and bake until browned.
