1 1/2 lbs. sausage links, cut in thirds
8 slices white bread
2 c. shredded cheese
4 eggs
2 1/2 c. milk
3/4 tsp. mustard
1 can mushroom soup
1/4 c. dry vermouth

Brown sausage, drain fat. Remove crusts from bread and cut into cubes. Line casserole dish and sprinkle with cheese. Put sausage on top. Beat eggs, milk and mustard; pour over bread, cheese, and sausage. Let refrigerate overnight (or all day). When ready to bake, mix vermouth with soup and spread over top. Bake at 300-350 degrees for 1 hour.