Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. brown sausage in sauce pan and drain. spread evenly over bottom of 9 x 13 baking dish. sauté mushrooms and garlic in butter until almost all liquid is absorbed (you can add a few dashes of white wine at this stage if you prefer. spread mushrooms over sausage. layer swiss chard and cheese over mushrooms. in bowl beat the eggs, milk and dijon mustard and pour evenly over all. place in oven on middle rack, bake uncovered for 1 hour, (or until middle is firm to touch). remove from the oven, cover loosely with foil, and let stand 15-18 minutes. divide and cut into serving sizes. top with green onions or sour cream (or both) if you desire.

Target recipe: combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder. add the garlic. combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight. pass the cold mixture through a meat grinder with the coarsest disc inserted. attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go. alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. when all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.