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One of the menu staples at my farm is a BakeOver, a one-skillet savory
meal that can be made with virtually any combination of fresh vegetables
and a Budget Mix crust or one of my packaged, Farmhouse-sized, organic
bread mixes (Black Bean Corn Bread, Buttermilk Biscuits, Chili Batter Bread, Corn Bread, Focaccia Bread, Garlic Pesto Fry Bread, or Shepherd’s Pan Bread). It’s fast, it’s easy, and best of all, it’s homemade. Endlessly versatile, but with a gourmet flair, my one-skillet BakeOver idea has turned people into gourmet chefs, cooking from scratch, but always, only twenty minutes prep time in the kitchen. My idea works. It’s novel. It’s easy.
Read more about BakeOvers here.
Potato & Elk Sausage BakeOver
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4–6
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2
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cups potatoes
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1
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cup pre-cooked elk sausage meatballs
(If elk sausage is not available in your area, substitute your favorite sausage.)
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1
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cup leeks
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4
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green onions
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4
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cloves garlic
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1/2
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t sea salt
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1/2
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t pepper
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1
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T fresh sage or 1 t dried
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1
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T fresh thyme or 1 t dried
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1/2
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cup mozzarella cheese
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1
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Budget Mix BakeOver Crust
(see below)
OR
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1
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package Farmhouse
Focaccia Bread Mix
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- Chop or slice the potatoes, leeks, green onions, garlic, and if necessary, the sausage, into bite-sized pieces (they’re only going to be in the oven for 20 minutes).
- Add salt, and spices.
- Sauté them for 3–5 minutes in butter or oil in your skillet over medium heat.
- Grate the mozzarella and add to the mixture of meat and vegetables.
- Place the dough on top of the meat and vegetables, still in the skillet, like a pie crust.
- Bake for 20 minutes at 425°F.
- Then just flip the contents upside down onto a plate and enjoy!
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Budget Mix
BakeOver Crust
- Place Budget Mix in a medium bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add the water, stirring with a wooden spoon until a sticky dough forms.
- Turn the dough out onto a lightly floured surface. Roll out a 9-inch crust.
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