ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Make-Ahead Sausage Souffle

Misc.
recipelink.com Chat Room Recipe Swap - 2001-06-27
From: Kelly~WA

Make-Ahead Sausage Souffle
Yield: 4 servings

1/2 lb Hot bulk pork sausage
4 Eggs
3 sl White bread; crumbed
1 c Shredded cheddar cheese
1 1/2 c Milk
1/2 ts Salt
1/2 ts Dry mustardBrown sausage in skillet, stirring to crumble. Drain off fat and set sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk, salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart souffle dish. Cover and refrigerate overnight. The next day bake at 325F 1 hour and 15 minutes, or until knife inserted in center comes out clean.
Serve immediately.
MsgID: 315142
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-27
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lime Jalapeno Chicken (using chicken breasts)
  • LIME JALAPENO CHICKEN 1/4 cup lime juice 2 tablespoons canola oil 1 tablespoon white vinegar 1 teaspoon ground cumin 1/4 teaspoon salt 1 jalapeno pepper, sliced 1 1/4 pounds boneless, skinless chicken breasts, trimmed...
  • Zucchini Raisin Nut Bread
  • ZUCCHINI RAISIN NUT BREAD 1 1/2 cups plus 2 tablespoons all-purpose flour, divided use 1 cup whole wheat flour 1 tablespoon double-acting baking powder 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground ...
  • Stuffed Acorn Squash with Apples and Pecans
  • STUFFED ACORN SQUASH WITH APPLES AND PECANS 3 acorn squash (1/2 lb each), halved lengthwise and seeded 4 tbsp butter, divided use 1 medium onion, chopped fine 1/4 cup chopped celery Salt and ground black pepper (to ta...
  • Rival Smothered Steak (crock pot)
  • RIVAL SMOTHERED STEAK 2 medium onions, sliced, divided use 1 1/2 pounds round steak (1/2 to 3/4-inch thick) 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 4 ounces canned mushroo...
ADVERTISEMENT
  • Stuffed Buffalo Chicken Breasts
  • STUFFED BUFFALO CHICKEN BREASTS 4 split chicken breasts 4 tablespoons cream cheese, softened 1 rib celery, sliced thin 1 ounce blue cheese, crumbled 1 teaspoon chili powder 2 tablespoons honey 1 tablespoon olive oil 1...
  • Banana Tarte Tatin (using frozen puff pastry sheets)
  • BANANA TARTE TATIN Half of a (14- to 17-ounce) package frozen all-butter puff pastry sheets, thawed 1/2 cup sugar 2 tablespoons water 3 tablespoons unsalted butter, cut into small pieces 4 ripe bananas Lay the puff p...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Make-Ahead Sausage Souffle
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!