Make-Ahead Sausage Souffle Recipe

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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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

Soup and fish explain half the emotions of human life.
Sydney Smith

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Work is the curse of the drinking class.
Oscar Wilde (1854-1900)

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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.
Vince Staten

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“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
Diogenes the Cynic

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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
Mark Twain

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Life is uncertain. Eat dessert first.
Ernestine Ulmer

Make-Ahead Sausage Souffle

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
John Cage

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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