Country Strata With Sausage Fontina And Rosemary Recipes

HOLIDAY SAUSAGE STRATA

Steps:

• In a skillet, cook the sausage over medium-high heat, crumbling it with a spoon, until mostly brown but still a little pink, about 5 minutes. Drain on a paper towel; reserve the sausage fat separately.
• Butter both sides of the bread with the butter. Arrange half of the bread in 1 layer in a 9-by-13-inch baking dish. Top with half the sausage, followed by half the Gruyere. Repeat with another layer of the remaining bread, sausage and cheese.
• In a bowl, whisk together the half-and-half, eggs, 2 teaspoons of the salt and some pepper. Pour the mixture over the layers of bread, sausage and cheese. Cover in plastic wrap and weigh down the strata with a couple sacks of rice/beans in a zipper top bag to compress it. Refrigerate overnight.
• The morning of baking, remove the plastic wrap and weights. Preheat the oven to 325 degrees F.
• Toss the broccoli with the reserved sausage fat, remaining 1 teaspoon salt and some pepper. Dot the top of the strata with the broccoli florets so the broccoli tops are still visible (to look like trees) but the stalks are submerged in the custard. Bake until the edges pull away from the dish and the center is puffed, about 45 minutes. Let rest for 5 minutes. Right before serving, sprinkle with the Parmesan to mimic snow on trees.

EASY SAUSAGE STRATA

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

COUNTRY STRATA WITH SAUSAGE, FONTINA AND ROSEMARY

Steps:

• Butter the bottom and sides of a 9" x 13" or 8" x 12" baking dish.
• In a large skillet over medium heat, break up sausage and sauté with olive oil and onion until golden brown, about 10 to 12 minutes.
• Remove from heat and set aside.
• Meanwhile, if using fresh bread, lightly toast and set aside.
• In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt, and pepper, and set aside.
• Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese.
• Repeat layering with remaining bread, sausage, tomato, and cheese.
• Slowly pour egg mixture over top.
• Cover and refrigerate 30 minutes or overnight.
• Preheat oven to 350°.
• Uncover and place baking dish on a baking sheet to catch overflow.
• Bake 40 minutes, or until golden brown.
• Allow to sit 10 minutes before serving.

SAUSAGE, FONTINA, AND BELL PEPPER STRATA

Steps:

• Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
• Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
• Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

BREAKFAST STRATA WITH COUNTRY SAUSAGE

Steps:

• Brush a large gratin dish with some of the oil.
• To cook the sausage, in a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sausage and cook until it begins to brown, 3 to 5 minutes. Add the onion and red and yellow bell peppers and saute until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• To assemble the strata, place half of the bread cubes in the prepared gratin dish and top with half of the sausage mixture. Sprinkle 1/4 cup of the grated cheese over the sausage mixture and top with the remaining bread cubes and sausage.
• Whisk together the eggs, milk, sage, and parsley in a medium bowl. Season with salt and pepper. Pour the custard over the strata. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
• Preheat the oven to 350°F. Let the chilled strata stand at room temperature for 20 minutes.
• Bake the strata for 30 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup cheese; continue baking until the strata is puffed and golden brown, an additional 20 to 25 minutes. (If the top of the strata starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

FIESTA CORNBREAD & SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

COUNTRY STRATA WITH SAUSAGE, FONTINA AND ROSEMARY

Steps:

• Butter the bottom and sides of 9x13 baking dish.
• In a large skillet over medium heat, break up sausage and sauté with olive oil and onions until golden brown, about 10-12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.
• In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt and pepper and set aside.
• Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices and half of cheese. Repeat layering with remaining bread, sausage, tomato and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.
• Preheat oven to 350°F Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown . Allow to sit 10 minutes before serving.