Sausage Croissants Au Gratin

For the scalloped sausage croissants, first cook the pasta in salted water until al dente. Drain.

Cut the smoked meat into small cubes. Add to the pasta.

Preheat the oven to 160 °C and grease a baking dish.

Whip the egg whites with salt until stiff. Beat egg yolks, butter, salt, pepper and nutmeg until foamy. Stir in sour cream, add to pasta mixture, then gently fold in beaten egg whites.

Pour into baking dish, sprinkle with cheese and bake for about 35-40 minutes. Serve the sausage crescents au gratin.

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