Recipe - St Gallen Monastery Tart

4 ounce Pork sausage
4 Thin slices bread
8 Thin slices Tilsit or
Gruyere cheese
Pepper
1 Egg
Breadcrumbs or flour
Fat for frying

Spread sausage meat on both sides of each slice of bread. Place each slice
between two cheese slices, top and bottom, and press all well together.
Sprinkle with pepper, brush with beaten egg and coat with breadcrumbs.
Leave for a few minutes for the coating to dry, then fry slices in deep fat
on both sides.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini