Santas Cheese & Sausage Casserole

About Santas Cheese & Sausage Casserole

Ingredients

• Mild cheddar cheese 225 gms
• Ground pork sausages, sliced 450 gms
• Eggs 3
• Mustard powder 1 tsp
• Salt to taste
• Black pepper powder to taste
• Milk 2 cups
• White bread, toasted and cut into cubes 4 slices

How to Make Santas Cheese & Sausage Casserole (Stepwise Photos)

Method

1. Preheat the oven to 180º C.
2. Cook the pork sausages in a non-stick pan on medium heat, stirring till they turn golden all around. Transfer into a bowl
3. Break eggs into a mixing bowl. In a small bowl mix mustard powder with a little water to make a paste. Add this to the eggs. Add salt and pepper powder and whisk everything together.
4. Add milk to the egg mixture and mix. Grate cheddar cheese into the egg mixture and mix.
5. Add the bread cubes and sausages and mix.
6. Transfer into a baking dish, keep the dish in the preheated oven and bake for 20-25 minutes.
7. Take the dish out of the oven, spoon out into serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps