Sausage and Gruyere Souffle

Sausage and Gruyere Souffle





Do not be intimidated, you can make a souffle.  Honestly, you are making eggs it’s not that hard.  This Sausage and Gruyere Souffle is the perfect dish if you really want to wow your guests, or just expand your culinary repertoire.

Notes

The first thing I ever cooked was scrambled eggs.  It is a pretty much the easiest, safest thing you can trust a kid to make.  Before too long I moved on to omelets, which was the next logical step.  A souffle is pretty much the next logical step after learning how to make an omelet.  It is just a baked omelet that is made with separate the eggs and beat the egg whites.  Seriously, if you can make a waffle, you can make a souffle.

Now that I’ve boosted your confidence, you need to remember two things when making a souffle.  First, do not deflate your egg whites when combining them with the souffle base.  Fold them gently into the base, so your souffle rises tall out of the souffle dish.  The second thing you need to remember is to not open the oven when making a souffle.  Egg whites need consistent heat to rise, and if you open that door, your souffle may deflate.

A Sausage and Gruyere Souffle is only one of delicious souffle variations.  You can use ham and cheddar, spinach and parmesan, you can even make a chocolate souffle.  Whatever you choose to do, make sure you don’t over fill your souffle.  Cheese will melt into the souffle and not cause too many problems, but if you try to add more than a half cup of meat or veggies, they may be too heavy and deflate your souffle.  So, show some restraint.



Ingredients

2 tablespoons finely grated Parmesan cheese

1 cup whole milk

2 1/2 tablespoons unsalted butter, plus more for the dish

3 tablespoons unbleached all purpose flour

1/2 teaspoon smoked paprika

1/2 teaspoon each salt and pepper

Pinch of ground nutmeg

4 large egg yolks

5 large egg whites

1 cup (packed) coarsely grated Gruyère cheese

1/2 cup of cooked breakfast sausage, crumbled

1 Tbsp. snipped chives

Directions

  1. Set your oven to 400 degrees.  Butter a 6-cup souffle dish then add the Parmesan cheese tilting the dish to coat the bottom and sides with a thin layer of cheese.
  2. In a small saucepan, heat the milk until steaming, but not boiling.  In a medium saucepan melt the butter over medium-low heat.  Add the flour, whisking constantly for about 3 minutes.  Remove from the heat and slowly whisk in the warm milk.  Return the milk mixture to the heat, whisking constantly, season with the salt, pepper, paprika and nutmeg.  Once the milk mixture is thickened, remove from the heat and set aside.
  3. Add a 1/4 cup of the still hot milk mixture into the egg yolks, and stir to combine.  Once combined add the rest of the egg yolks into the milk mixture and stir until well mixed.  Add the sausage, chives, and gruyere, stir to combine and set aside.  This is your souffle base.
  4. With an electric mixer, beat the egg whites into stiff peaks.  Divide the egg whites into quarters and slowly fold into the souffle base a quarter at a time.  Pour the mixture into the souffle dish and lower the heat to 375 degrees.  Bake for 35 minutes(DO NOT OPEN THE OVEN UNTIL IT IS DONE) and serve immediately.

Sausage and Gruyere Souffle

Total Time: 1 hour

Number of servings: 4

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Ingredients

  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup whole milk
  • 2 1/2 tablespoons unsalted butter, plus more for the dish
  • 3 tablespoons unbleached all purpose flour
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon each salt and pepper
  • Pinch of ground nutmeg
  • 4 large egg yolks
  • 5 large egg whites
  • 1 cup (packed) coarsely grated Gruyère cheese
  • 1/2 cup of cooked breakfast sausage, crumbled
  • 1 Tbsp. snipped chives

Instructions

  1. Set your oven to 400 degrees. Butter a 6-cup souffle dish then add the Parmesan cheese tilting the dish to coat the bottom and sides with a thin layer of cheese.
  2. In a small saucepan, heat the milk until steaming, but not boiling. In a medium saucepan melt the butter over medium-low heat. Add the flour, whisking constantly for about 3 minutes. Remove from the heat and slowly whisk in the warm milk. Return the milk mixture to the heat, whisking constantly, season with the salt, pepper, paprika and nutmeg. Once the milk mixture is thickened, remove from the heat and set aside.
  3. Add a 1/4 cup of the still hot milk mixture into the egg yolks, and stir to combine. Once combined add the rest of the egg yolks into the milk mixture and stir until well mixed. Add the sausage, chives, and gruyere, stir to combine and set aside. This is your souffle base.
  4. With an electric mixer, beat the egg whites into stiff peaks. Divide the egg whites into quarters and slowly fold into the souffle base a quarter at a time. Pour the mixture into the souffle dish and lower the heat to 375 degrees. Bake for 35 minutes(DO NOT OPEN THE OVEN UNTIL IT IS DONE) and serve immediately.

Sausage and Gruyere Souffle
Sausage and Gruyere Souffle

14 Replies to “Sausage and Gruyere Souffle”

  1. My confidence has been built so I will definitely have a go at this. I must admit, that I am a good cook, but I have never made a souffle. I will take you up on the challenge.

  2. Nice, I love Gruyère! I always try & make delicate foods when the house is empty because there’s always someone trying to open the oven & see what’s cooking.

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