Prepare the Filling

  • Sausage, Pork, casing removed 700 g
  • Butter, unsalted, cold 30 ml
  • Mushrooms, sliced 600 g
  • Fresh thyme, chopped 10 g

Prepare the Custard

  • Eggs 6 each
  • Heavy cream 400 ml
  • Nutmeg, ground 1 g
  • Mustard powder 1 g
  • Salt and pepper to taste

Finish the Dish

  • Bread 18 slices
  • Cheddar, shredded 225 g
  • Cheese, Emmental, shredded 115 g
  1. Prepare the Filling

    • In a sauté pan, over medium heat, cook sausage meat while breaking up with a spoon. Once meat is cooked through, removed from pan and reserve.
    • Add butter to sauté pan, with pork renderings, and melt over medium-low heat. Add mushrooms and thyme and sauté until mushrooms are softened. Remove from heat and set aside.
  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.