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Baked Sausage and Sourdough Strata

Recipe Courtesy of Estate Chef Tod Kawachi

Ingredients

1 lb  Pork Sausage (or substitute your favorite)

2 each Bell Peppers, chopped

½  Onion, diced

½ C  Manchego Cheese, grated

8 each Eggs, large

4 C  Milk

4 C  bread, Sourdough-day old, large cubed

1 C  Chard/Kale, leaves chopped

2 sprigs Parsley, chopped

1 sprig Sage, chopped

1 Tbl    Dijon Mustard

2 tsp    Paprika, Smoked Pimentón

Salt      (to taste)

Pepper (to taste)

Instructions

  1. Butter a square baking dish and add the cubed bread.
  2. Whisk together the eggs, milk, mustard, paprika, salt, and pepper into a custard base.
  3. Chop or slice your favorite sausage and combine with ¼ c of the grated cheese, chopped bell peppers, onions, chard and chopped herbs.
  4. Scatter this sausage mix over the bread and pour over the custard mixture, pressing gently to make sure to coat evenly.
  5. Tent cover with foil and refrigerate for at least 4 hours up to overnight for convenience.
  6. Preheat oven to 350°F and bake the dish for 20 minutes covered.
  7. Remove the foil and top with the remaining cheese to brown gratin for another 20 minutes or until the center is just set and eggs are not runny.
  8. Allow to set at room temperature for 10 minutes before serving.

Enjoy with St. Supéry Rutherford Estate Vineyard Cabernet Franc