STACKED SAUSAGE TORTE
• 1 cup fully-cooked ham, cubed
• 1 cup salami, cubed
• 1 8-ounce package brown-and-serve sausage links
• 1 pound fresh spinach OR 1 10-ounce package frozen spinach
• 5 eggs
• 1 teaspoon water
• 2 tablespoons butter
• 1 red bell pepper, cut into strips
• 1 8-ounce package Mozzarella or Swiss cheese
• 1 17-ounce package frozen puff pastry, defrosted
Steam or cook spinach, drain in strainer, pressing to remove excess moisture.
Beat 4 eggs and 1 egg white together. Beat remaining egg yolk with water; set aside.
Heat 1 tablespoon butter in an 8-inch omelet pan. When hot, pour in half the beaten eggs and cook until set, turning if needed to cook top. Remove from pan but do not fold. Repeat with remaining butter and eggs
Open pastry sheets carefully, pinching to close any holes. Roll one sheet into a 12-inch square. Carefully lift and fit into an 8-inch springform pan. Trim second pastry into an 8-inch circle. Make pastry cutouts from scraps.
To assemble: place one omelet on pastry in bottom of springform pan.
Spoon drained spinach over this.
Layer half the Mozzarella cheese over spinach.
Top with ham and red peppers.
Add second omelet and arrange sausage links over this
Sprinkle over salami.
Top with remaining cheese.
Adjust circle over all, cut pastry as needed and pinch edge.
Brush pastry with beaten egg yolk and water.
Arrange pastry cut-outs atop.
Bake in a 375 degree F. oven for 70-75 minutes.
Cool for 10 minutes before cutting.
May be served warm or cold.
Takes some time to assemble. Makes an impressive centerpiece for a bunch buffet.
Calories 443 calories; Protein 19 grams; Fat 30 grams; Sodium 896 milligrams; Cholesterol 132 milligrams; Saturated Fat 11 grams; Carbohydrates 26 grams; Fiber 4 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com