Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Sausage, bulk highly seasond |
6 slices | Bread, white; crusts removed |
6 slices | Cheese, Swiss |
1 cup | Milk |
1 cup | Half-and-half |
4 \N | Eggs; beaten |
½ teaspoon | Salt |
½ teaspoon | Pepper |
¼ teaspoon | Rosemary |
¼ teaspoon | Thyme |
¼ teaspoon | Sage |
\N pinch | Nutmeg |
1 teaspoon | Worcestershire sauce |
1 teaspoon | Mustard, prepared |
\N \N | Parsley; chopped |
Crumble sausage in a skillet, and cook until done. Drain on paper towels. Place bread slices in a buttered 13x9x2" baking dish, and cover with cheese. Top with sausage.
Combine remaining ingredients except parsley in a mixing bowl; pour over sausage. Sprinkle with parsley. Bake at 350 degrees for 50 minutes.
SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-28-94