1 pkg (~20 oz) Sausage Links, casings removed (can use other types of sausage/brats)
1/2 cup onion, chopped
2 Tbsp olive oil
1 cup fresh spinach, chopped
2 tsp garlic, minced
3 Tbsp cooking sherry
1/4 tsp pepper
1 egg, lightly beaten
Instructions
Using a sharp knife, slice 1/2 inch off the top of tomatoes; discard tops.
Using a small knife and spoon, remove pulp from tomatoes, and invert tomato shells onto a paper towel to drain.
Reserve 1 cup of tomato pulp; chop pulp coarsely and save for filling.
In a skillet, cook and crumble sausage until no longer pink; drain and set aside.
In same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally.
Add spinach, garlic and reserved tomato (I have tossed in chopped up mushrooms at this stage too). Cook and stir over medium heat until spinach is wilted.
Stir in the sausage, sherry and pepper. Cool slightly; stir in egg.
Place tomato shells in a 2-qt. baking dish. Fill shells with sausage mixture.
Bake, uncovered, at 350 for 35-40 min or until hot.
Originally Submitted
6/23/2011
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