Ingredients
- small sausage links, cooked and finely chopped, small links, cooked and finely chopped5
- standard eggs, beaten, standard, beaten4
- salt½ tsp
- freshly-ground black pepper, freshly-ground½ tsp
- finely-crumbled cornbread, finely-crumbled2 cups
- ricotta cheese1 cup
- shredded Monterrey Jack cheese, shredded1 cup
- unsalted butter¼ cup
- slices cooked bacon, crumbled, cooked, crumbled8 slices
- dry breadcrumbs, dry½ cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine sausage and bacon. In another bowl, combine ricotta, eggs, butter, salt, pepper, and cornbread.
In a greased large roasting pan, place just enough cornbread mixture to cover the bottom. Add just enough meat mixture to cover that layer, and repeat the layering until all mixtures have been used.
Combine Monterey Jack and breadcrumbs. Sprinkle evenly over layers and bake at 375°F (190°C) for 30–35 minutes or until browned and bubbly on top.
Serve warm.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：finely-crumbled cornbread、shredded Monterrey Jack cheese）
