Categories: Meats 
      Yield: 4 servings 
  
      1 lb PRK SAUSAGE (bulk)              2 1/2 c  Milk 
      8    Slices bread/cubed                3/4 ts Mustard 
    3/4 lb Cheddar cheese/shredded             1 cn Mushroom soup 
      4    Eggs;beaten                       1/4 c  Vermouth 
  
  In a 9x13 greased caserole dish, place bread cubes. Brown sausage into very 
  fine pieces, drain. Top bread with cheese. Place sausage on top of cheese 
  and bread Mix eggs and milk together and pour on top of the sausage, bread 
  and cheese. Cover and refrigerate overnight. Next morn.: Mix vermouth and 
  soup (no extra water) together and spread over the top of the casserole. 
  Bake 300   1 hour.