Smoked Sausage Cuscus

Name: Smoked Sausage Cuscus
Yield: 6
Ingredients: 2 1/2 cups of pre-cooked cornmeal flakes; 1 1/4 cup of cold beef broth; 1 chopped onion; 1/4 cup of olive oil; 1 tablespoon of pepper sauce; 2 cooked eggs, diced; 1 smoked Calabresa sausage, crumbled; Green scallion for garnish; Steamed broccoli and cauliflower florets for serving

1
2 1/2 cups of pre-cooked cornmeal flakes
2
1 1/4 cup of cold beef broth
3
1 chopped onion
4
1/4 cup of olive oil
5
1 tablespoon of pepper sauce
6
2 cooked eggs, diced
7
1 smoked Calabresa sausage, crumbled
8
Green scallion for garnish
9
Steamed broccoli and cauliflower florets for serving

Ingredients

1
2 1/2 cups of pre-cooked cornmeal flakes
2
1 1/4 cup of cold beef broth
3
1 chopped onion
4
1/4 cup of olive oil
5
1 tablespoon of pepper sauce
6
2 cooked eggs, diced
7
1 smoked Calabresa sausage, crumbled
8
Green scallion for garnish
9
Steamed broccoli and cauliflower florets for serving

Directions

1
Drain water from the bottom of a 20 cm diameter cuscusiere, leaving 3 cm to the edge
2
Remove the base plate and reserve
3
Place the cornmeal flakes in a bowl and gradually add the beef broth, mixing until a cohesive mixture forms
4
Add the chopped onion, olive oil, pepper sauce, cooked eggs, and crumbled sausage
5
Mix well and transfer to the cuscusiere, pressing gently with your hands
6
Cover and cook over medium heat for 35 minutes or until firm (test by lightly tapping the side of the pan; it should produce a hollow sound)
7
Remove from heat and let stand for five minutes
8
Unmold, garnish with green scallion, and serve with steamed broccoli and cauliflower florets.