Condiments Commune in Casserole

Better Homes and Gardens Casserole Cook Book (c) '68 is a mecca of menus that mix and mingle meats and miscellaney. Tonight I opted for a slice of their salt laden strata, the:

Sausage Strata
[is more appetizing than it appears here!]

6 slices white bread [no, that's not my nickname on the block]
1 pound bulk pork sausage
1 teaspoon prepared mustard
4 ounces process [what happened to the -ed in the 60s?] Swiss cheese, shredded (1 cup)
3 slightly beaten eggs [spanked, then?]
1 1/4 cups milk
3/4 cup light cream
1 teaspoon Worcestershire sauce [how'd you like to be the Dutchess of Worcestershire - what a mouthful. awkward.]

Fit bread into bottom of greased 12x7 1/2x2-inch baking dish. Brown sausage; drain off all excess fat [might be a good time to throw back a tall glass of Knox gelatine]. Stir in mustard. Spoon sausage evenly over bread; sprinkle with cheese. Combine eggs, milk, cream, Worcestershire, 1/2 teaspoon salt, dash pepper, and dash ground nutmeg; pour over cheese. Bake at 325 degrees for 30 minutes or till set.

Mmmmm...sodiYUM! This strata was pretty run-of-the-mill. But I am a believer that the Worcestershire [madame] served as it's salty piece-de-resistance. This condiment casually comingles with mustard pre-bake, but lives out loud when pulled out of the oven. This casserole definitely needs a chaser. I think a mimosa would provide a nice balance of salty and sweet [although too many might throw you off-balance].

(And hey, ladies and gents, get a helping of sass with a side of crass on frothygirlz.com - I'll be contributing horoscopes, a KitschenFeast column and a retro happy hour recipe weekly!)