Baked Sausage and Sourdough Strata

Baked Sausage and Sourdough Strata 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

8 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

Butter a square baking dish and add the cubed bread.
Whisk together the eggs, milk, mustard, paprika, salt, and pepper into a custard base.
Chop or slice your favorite sausage and combine with ¼ c of the grated cheese, chopped bell peppers, onions, chard and chopped herbs.
Scatter this sausage mix over the bread and pour over the custard mixture, pressing gently to make sure to coat evenly.
Tent cover with foil and refrigerate for at least 4 hours up to overnight for convenience.
Preheat oven to 350°F and bake the dish for 20 minutes covered.
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.
Allow to set at room temperature for 10 minutes before serving.

Enjoy with St. Supéry Rutherford Estate Vineyard Cabernet Franc

Click here to return to the recipe homepage.

Please send us your address for a complimentary packet of heirloom vegetable seeds!

"*" indicates required fields

Name*

First Last

Email*

Address*

Street Address Address Line 2 City State / Province / Region ZIP / Postal Code Country

Sign me up for the St. Supéry Mailing List*

Yes please!

No, thanks.

St. Supéry is committed to keeping your personal information safe. You may opt-out of our mailing list at any time. Review our privacy policy here.