Sausage, Gruyere And Onion Strata - cooking recipe

Ingredients
    8 ounces Italian sausage, casings removed
    1 tablespoon extra virgin olive oil, plus
    additional extra virgin olive oil, for casserole
    1/2 cup chopped onion
    1/2 cup chopped red bell pepper
    1 clove garlic, minced
    2 tablespoons chopped fresh flat-leaf parsley
    1 teaspoon kosher salt, plus
    additional kosher salt, to taste
    fresh ground black pepper
    5 large eggs
    2 1/2 cups milk
    6 -8 slices day-old Italian bread or 6 -8 slices French bread (1/2-inch)
    6 ounces grated gruyere cheese
Preparation
    Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
    Strain sausage of fat, and set aside.
    Return skillet to medium heat; add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes.
    Add garlic and cook for another minute.
    Stir in parsley, salt, and a good grind of black pepper.
    Add sausage and stir to combine; set aside.
    In a large bowl, whisk eggs until foamy.
    Add milk and blend.
    Add 1 teaspoon salt and a grind of black pepper.
    To assemble: lightly coat a 2 quart shallow baking dish with oil.
    Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
    Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
    Make a second layer of bread, and pour the egg mixture evenly across, using a spatula to press down on the bread for even absorption.
    Top with remaining cheese.
    Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
    Preheat oven to 350-degrees.
    Uncover strata and bake until puffed and browned, about 45 minutes.

Leave a comment