Prepare the garnish

  • Sausage, Pork, casing removed 700.0 g
  • Butter, unsalted, cold 30.0 ml
  • Mushrooms, sliced 600.0 g
  • Fresh thyme, chopped 10.0 g

Prepare the Custard

  • Eggs 6.0 each
  • Heavy cream 400.0 ml
  • Nutmeg, ground 1.0 g
  • Mustard powder 1.0 g
  • Salt and pepper to taste

Finish the Dish

  • Bread 18.0 slices
  • Cheddar, shredded 225.0 g
  • Cheese, Emmental, shredded 115.0 g
  1. Prepare the garnish

    • In a sauté pan, over medium heat, brown the sausage meat while breaking it up with a spoon. Once the meat is well cooked, remove it from the pan and set aside.
    • Add the butter to the sauté pan, along with the crumbled pork, and melt over medium-low heat. Add the mushrooms and thyme, and sauté until the mushrooms soften. Remove from heat and reserve.
  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 180⁰C.
    • Grease a33 x 23-cm 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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