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Sausage and Cheese Souffle Recipe

I created this souffle based on a recipe from my great aunt. I even make it for Sunday dinner with applesauce, bread and a tossed salad.

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Sausage and Cheese Souffle Recipe

Prep: 20 min. Bake: 45 min.

Yield: 4-6 Servings

20 45 65

Ingredients

1/2 pound bulk pork sausage
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1 cup (4 ounces) shredded cheddar cheese
4 eggs, separated

Directions

In a small skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Remove from the heat. Stir a small amount of hot mixture into the egg yolks; return all to the pan, stirring constantly. Stir in the sausage. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into sausage-cheese mixture.
Transfer to an ungreased 2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 310 calories, 25 g fat (13 g saturated fat), 203 mg cholesterol, 511 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein.

Originally published as Sausage and Cheese Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p156