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Manx-style Breakfast Sausage

Ready in 1 hr 50 mins + waiting

Recipe by Graham 

Manx-style Breakfast Sausage is only for those who can handle a PROPER breakfast - a man-size breakfast that would even challenge a lumberjack! I have been making this recipe for years and it always gets rave reviews from the whole family from grandchildren to grandmothers!. For some reason it has become a favourite request over the Christmas / New Year period.

While the recipe specifies condensed cream of mushroom soup, condensed cream of celery soup works equally well - your preference (but it MUST be condensed)

Preparation Time

20 Minutes + waiting

Cooking Time

1 Hour 30 Minutes

Ingredients for Manx-style Breakfast Sausage

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6 - 8:

1 lb pork sausage meat (breakfast sausage)
6 - 8 slices white bread
1 lb Cheddar cheese
6 large eggs
½ teaspoon salt
  pepper
¾ teaspoon English mustard powder
1¾ cups milk
10 oz can condensed cream of mushroom soup
additional 4 fl oz milk

How to Cook Manx-style Breakfast Sausage

  1. Heat a large frying pan or skillet over medium-high heat and cook the sausage meat for about 5-8 minutes, stirring and breaking it with a wooden spoon until crumbly and evenly browned. Drain and discard any excess fat.
  2. Remove the crusts from the bread and cut into cubes. Lightly grease a 9" x 12" (23cm x 30cm) baking dish or casserole dish and spread the bread cubes over the bottom. Sprinkle the browned sausage over the bread and grate (mince) the Cheddar cheese over the sausage.
  3. Beat the eggs in a mixing bowl until smooth. Add the the salt, mustard powder, and 480ml of milk, then whisk until evenly blended. Pour the egg mixture over the bread cubes and sausage and grind a little fresh black pepper over the top. Cover and refrigerate overnight.
  4. Whisk together the cream of mushroom soup and the 120ml milk and pour it over the sausage-cheese layers. Bake in a preheated cool oven (Mk 2 - 300ºF - 150ºC) for about 1½ hours until firm and golden brown.
GRAHAM'S HOT TIP:
If you want, you can use link sausages and cube them, so your sausage is in chunks rather than a layer. You can also use chorizo sausage instead of breakfast sausage if you want to get a real mouthful of flavour!