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Hot Sausage and Mirliton Casserole















Trans-fat Free, Low Carb


3 ¾ pounds mirlitons
about 6
3 tablespoons olive oil
1 pound hot italian sausages
removed from the casings and broken into bite-size pieces
3 cups yellow onion
finely chopped
1 cup sweet red bell peppers
finely chopped
2 tablespoons garlic
2 tablespoons essence
2 ½ teaspoons salt
2 teaspoons thyme
freshly minced
1 x black pepper
freshly and gournd to taste
3 tablespoons butter, unsalted
½ cup scallions, spring or green onions
freshly chopped
¼ cup parsley leaves
freshly minced
1 tablespoon basil
leaves, freshly minced
2 cups french bread
cubed day-old
2 tablespoons heavy whipping cream
½ cup chicken broth
2 large eggs
½ cup mozzarella cheese, non-fat
½ cup fontina cheese
or swiss
3 tablespoons romano cheese
3 tablespoons bread crumbs, whole wheat


Place the mirlitons in a large pot and cover with water by 1-inch.

Bring to a boil and cook until a knife can be inserted easily, about 45 minutes. Drain in a colander and cool.

When cool enough to handle, halve the mirlitons, peel, remove the seeds and cut the flesh into ½-inch cubes.

While mirlitons are cooking, heat a large skillet over medium-high heat with 1½ tablespoons of the olive oil.

Add the sausage and cook, stirring occasionally, until well-browned, about 6 minutes.

Remove the sausage using a slotted spoon and set aside.

Remove all but about 2 tablespoons of the drippings from the pan.

To the remaining drippings in the pan, add the onions, bell peppers, garlic, Essence, salt, and thyme and cook until the vegetables are very soft, give off their liquid and begin to caramelize, 8 to 10 minutes.

Add the cubed mirlitons, season with black pepper and cook, stirring frequently, until they give off any excess liquid and soften, 12 to 15 minutes.

Transfer to a large bowl and cool slightly before adding the reserved sausage, butter, green onions, parsley, basil, bread cubes, heavy cream, chicken stock, if needed, eggs, mozzarella and fontina.

Stir well to combine.

Preheat the oven to 350℉ (180℃).

Lightly grease a 3 quart casserole dish (or a 9 by 13-inch casserole dish).

Transfer the mirliton mixture to the casserole and sprinkle the top with the grated Pecorino Romano and the bread crumbs.

Drizzle with the remaining olive oil, then bake until golden brown, 45 to 50 minutes.

Remove from the oven and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 28171% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 1224mg 51%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 23g
Vitamin A 12% Vitamin C 12%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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