Make-Ahead Sausage Souffle Recipe




Make-Ahead Sausage Souffle Ingredients

1/2 lb hot bulk pork sausage
4 eggs
3 slice white bread, crumbed
1 1/2 cup milk
1/2 tsp salt
1/2 tsp dry mustard
1 cup shredded cheddar cheese

A Recipe for
Make-Ahead Sausage Souffle

 

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Make-Ahead Sausage Souffle

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare







Make-Ahead Sausage Souffle Directions

Brown sausage in skillet, stirring to crumble. Drain off fat and set
sausage aside. Beat eggs until lightly colored. Add bread crumbs,
milk, salt, dry mustard and sausage. Stir in cheese. Spoon into
ungreased 1-quart souffle dish. Cover and refrigerate overnight. The
next day bake at 325F 1 hour and 15 minutes, or until knife inserted
in center comes out clean. Serve immediately.

(C) 1992 The Los Angeles Times

Serves: 4

 

 

 

 

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Make-Ahead Sausage Souffle Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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