Prepare the Filling

  • Sausage, pork, casing removed 1.5 lbs
  • Butter, unsalted 2.0 Tbsp
  • Mushrooms, sliced 20.0 oz
  • Fresh thyme, chopped 1.0 tsp

Prepare the Custard

  • Nutmeg 0.5 tsp
  • Salt and Pepper, to taste
  • Eggs 6.0 each
  • Heavy cream 1.5 cups
  • Mustard powder 0.5 tsp

Finish the Dish

  • Bread 18.0 slices
  • Cheddar Cheese, shredded 8.0 oz
  • Cheese, Emmental, shredded 4.0 oz
  1. Prepare the Filling

    • In a sauté pan, over medium heat, cook sausage meat while breaking up with a spoon. Once meat is cooked through, removed from pan and reserve.
    • Add butter to sauté pan, with pork renderings, and melt over medium-low heat. Add mushrooms and thyme and sauté until mushrooms are softened. Remove from heat and set aside.
  2. Prepare the Custard

    • In a large bowl make custard mixture: whisk together eggs, cream, nutmeg, mustard powder, and season with salt and pepper.
  3. Finish the Dish

    • Heat oven to 350⁰F.
    • Grease a 9 Inch X 13 Inch baking dish.
    • Lay 6 pieces of bread on the bottom of the casserole dish and top with sausage, mushroom, and cheese. Repeat process until casserole dish is full ending with bread on top. Pour custard mixture over contents of dish and top with cheese.
    • Bake, covered, for 30 minutes, remove cover and continue baking for 30 minutes.
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