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