Sausage and Cheese Souffle Recipe

2 1 1
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Sausage and Cheese Souffle Recipe

Read Reviews
2 1 1
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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.
Originally published as Sausage and Cheese Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p156

Nutritional Facts

3/4 cup: 310 calories, 25g fat (13g saturated fat), 203mg cholesterol, 511mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 13g protein.

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Sausage and Cheese Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p156

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flagday69 User ID: 1504361 208212
Reviewed Apr. 20, 2013

"Good but is very hard to stir constantly and beat the egg whites."

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