Fun with Leftovers: Sausage, Tomatoes and Mozz

<img src="" width="500" height="375" alt="Dinner: September 25, 2007"

While this dish helped me to use up three party leftovers (3/4 lb. chicken and red pepper sausage, a pint of cherry tomatoes and a pint of fresh mozzarella bocconcini), I wasn’t entirely pleased with the end result. I mixed these ingredients into a bread pudding, made with cubes of ciabatta and my basic custard recipe, but the end result was a little bland. I definitely under-salted the dish, and while the addition of a handful of shredded fresh basil leaves in the custard was nice, it needed a little more oomph – perhaps a stronger herb or some red chile flakes would have done the trick. Still, this wasn’t a bad meal – it was easy and filling, and it helped me clear some space in the fridge for other things.

5 thoughts on “Fun with Leftovers: Sausage, Tomatoes and Mozz

  1. I saw this on Flickr before I got to the post in my RSS reader, and even the thumbnail made me drool 🙂 Maybe rosemary or thyme? Basil, to me, seems to disappear when it’s heated. I made a savory bread pudding last year that had sauteed onions in it, in addition to thyme, parsley, and rosemary; it’s on the blog, if you’re looking for ways to tinker with your basic idea.

    I’m going to visit my mom for 2 weeks, and this sounds like the kind of thing that would be tasty even with Whole Foods stuff — no farmers markets in southern Nevada, I’m afraid.

  2. I know it fell in the close but no cigar category, but it looks great. And I have the utmost respect for cooks who create from the randomness of the fridge. Bravo!

  3. Ooh, killing THREE birds with one stone. Nice job. Looks great!

    Thanks for getting back to me about the meme (as well as emailing me your MM answer!) – I’m excited for your answers 🙂

  4. I’m glad your party was a success!

    Thanks for the reminder that, along with risotto, pasta, and stir-fries, bread pudding is an awesome vehicle for leftovers. Nicely done.

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