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Sausage and Cheese Souffle

 Sausage and Cheese Souffle
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.
4-6 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 1/2 pound bulk pork sausage
  • 1/4 cup butter
  • 1/4 cup King Arthur Unbleached 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.

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Sausage and Cheese Souffle (continued)

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.