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Sausage and Cheese Souffle

Total Time

Prep: 20 min. Bake: 45 min.


4-6 servings

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.


  • 1/2 pound bulk pork sausage
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups whole milk
  • 1 cup shredded cheddar cheese
  • 4 large 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 in the center comes out clean.

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