1105 E. King Street Lancaster , PA 17602
Chicken Sausage Strata with Tomato Gravy
A Strata is similar to a quiche or frittata. A layered or mixed breakfast casserole baked dish. The history goes back to 1902 but gained popularity in the early 80's. Like the frittata it has eggs meats and cheese and bread makes this savory breakfast a main course original. I call it "deconstructed" due to it's distinct layers. You have only your culinary imagination to limit you creating a masterpiece. Unlike the frittata this dish was first created in America.
Ingredients:
8-9 slices multi grain whole wheat bread, cubed 3/4"
2 lbs. prepared loose chicken sausage (see Chicken Sausage recipes, "Specials")
14-16 large eggs (room temperature)
8 oz. Jarlsberg cheese, fresh grated
8 oz. smoked Gouda, fresh grated
3 Tbsp. ground mustard seed
1 tsp. ground white pepper
1/2 cup heavy cream
1 bunch green onions, chopped white & greens
1/2 cup plain Panko bread crumbs
Grated pecorino cheese to serve
Directions:
NOTE: prep 12 to 24 hours before cooking:
In a 12" nonstick sauté pan brown lightly the chicken sausage, breaking into small cooked bites, set aside to cool.
While cooking sausage dice bread, once cubed, spray canola oil inside sides and bottom of a high sided 11"x11"x4" baking dish, press the bread firmly into an even layer in the baker bottom.
Using a food processor or box grater, grate the two cheeses, using your hands gently mix the cheeses together, set aside in a large prep bowl.
Break the eggs into a large prep bowl, using a stick blender "break the eggs into even mixed custard consistency".
Add the heavy cream and mix well with the stick blender.
Add the ground mustard seed and ground white pepper, mix well.
Press the now cooled sausage onto the bread pressing until the dish is filled halfway down the sides.
Pour 1- 1 1/2 cup of the egg mixture over the sausage and bread letting it soak into the sausage completely.
Chop the green onion and add to the remaining egg mixture, stir.
Add the egg, onion mixture into the grated cheese, using your hands combine together well.
Lift the bulk of the wet egg-cheese onto the sausage and bread; spread evenly a thick layer 1/2 inch from top of dish. Pour any remaining egg liquid into pan without going over top edge.
Cover with stretch film and store over night in the refrigerator 12-24 hours.
Preheat oven 350°
Remove the film from the dish and top the strata with a thin even layer of unseasoned Panko crumbs. Allow the dish to reach room temperature, 30-45 minutes before baking.
Bake on the center rack at 350° for 90 minutes, remove the strata from the oven, cover with parchment and a dish towel for 15 minutes to set.
Slice half way across and into five 2" slices to serve.
Server over 3/4 cup "Tomato Gravy"
Grate generously fresh pecorino cheese over the top
Serves 10
Dietary Facts:
Calories: 454
Carbs: 14g
Protein: 24g
Sugars: 17g
Fats: 31g
Preparation Time:
45 minutes
Cook Time:
90 minutes
