1 pound pork sausage
1 pound ground red pork
4 tablespoons vegetable oil
1/2 pound mushrooms, sliced
1 medium onion, sliced
3 cloves garlic, chopped
1 dash hot pepper sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
8 slices day-old bread, torn into small pieces
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
Preheat oven to 500 degrees F (200 degrees C).
Combine the cream cheese, margarine and eggs in a large bowl. Mix in sausage, reduce heat to low, and mix in oil and mushrooms, onion, garlic, hot pepper sauce, salt and hot pepper sauce. Mix slowly to blend flavors.
Coat the bottom of a 9x13 inch baking dish with 3/4 cup of the sausage mixture.
Bake at 500 degrees F (266 degrees C) for 10 to 12 minutes, or until the cheeses are bubbly and the bread is golden brown.
Remove the bread from the bottom of the baking dish and cut it into quarters. Remove the guts and marrow to pieces. Cook sausage in the same pan in a small layer in a large oven able to reach a temperature of 150 degrees F (70 degrees C)
Place 3 slices of toast on the bottom of a separate layer of sausage mixture. Spread the remaining sausage mixture on top of the mushroom layer. For the bread topping: Spread slices of toast on the top of the sausage layer. Place slices of bread over the bread. Serve sausage mixture over bread. Season with salt, nutmeg, and pepper.
made these for Christmas and they turned out great....nice and salty. I put the onions, butter and cheddar cheese in the last 30 seconds of cooking instead of the last 10, just so it would cool off some. Now it's ready to be used in bacon and ham!
I use a sausage that has had cheddar and other cheeses added to it. It turns out great!
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