Sausage, as per my dear friend Sarah, is underrated as a “caveman” food. Chorizo is enjoying its time in the spotlight, for sure, but sausage at the base level, the breakfast variety, is largely overlooked as it cowers in the early morning shadows of bacon’s hipster heyday.
We’re bringing sausage back, uh huh, in a major way, uh huh, so long as you’re not worried about your triglycerides. Uh huh.
- 6 slices bread
- 1 1/2 lbs. pork sausage (Nease’s if you can find it in the South, I use WF pork breakfast sausage)
- 1 teas. prepared mustard (stone ground works fab)
- 1 cup (1/4 lb) shredded swiss cheese
- 4 eggs, slightly beaten
- 1 1/2 cups milk
- 3/4 cup light cream (half and half)
- 1/2 teas. salt
- dash pepper
- dash nutmeg
- 1 teas. Worcestershire sauce
Trim crust from bread and fit into bottom of greased 10x16x 1 1/2″ casserol. Brown Sausage. Drain off excess fat. Stir in mustard and spoon evenly over bread and sprinkle with cheese. Combine remaining ingredients and pour over cheese and sausage. Bake at 350 for 25-30 minutes. Can be assembled ahead of time a day or two, put in fridge until time to bake. Recipe says serves 6, but I say ten.If you’re lucky (or happen to live within 50 yards of my house) I’ll even come over and make it for you on your birthday.
That’ll do, Pig.