Sausagemeat Soufflé

This isn’t a soufflé in the real sense, but it is a breakfast dish we enjoyed whilst in Georgia, and one I have made several times since then. It comes in many versions – some have chopped peppers in them – but this is how I make this very good dish. It does make a difference if you use best quality sausages. If you want to eat it for brunch you can prepare the whole dish, cover it with clingfilm and leave it in the fridge overnight, only needing the clingfilm removed before you pop it in t