Pork sausage casserole for breakfast

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 12

For this casserole, or gratin, you won't need whole pork sausages, but rather raw ground sausages, without the casings. Pre-fry them and layer them in a baking dish with slices of white bread and grated cheese, then top with a creamy mustard sauce. Although casserole is very easy to make, it needs to rest in the refrigerator for eight hours before baking—practically overnight if you make it the night before. By the morning, you'll have a delicious, filling breakfast ready. All that's left to do is pop the dish in the oven and bake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a loaf of sliced white bread
Butter, for greasing
450 g of ground pork sausage with sage
300 g sharp cheddar, grated
2 cups of low-fat cream
1 teaspoon mustard powder
1 teaspoon of salt
5 large eggs, lightly beaten

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Cooking the dish according to the recipe:

Cut the bread into 2.5cm cubes and spread them over the bottom of a greased 22 x 32cm baking dish.
In a medium skillet over medium heat, cook the sausage until cooked through and browned throughout. Transfer the sausage with a slotted spoon to drain any excess fat. Spread the sausage on the bread slices and sprinkle with cheese. Then, whisk together the cream, mustard powder, salt, and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.

The next day, preheat oven to 175°C.
Bake the casserole, covered with foil, until set and golden brown, about 50 minutes. Remove from the oven and let the casserole rest for 15 minutes before serving.

Categories:

recipe / Breakfast / Main courses / Eggs and dairy products / Casseroles / Trisha Yearwood

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