Jan
1
2010
Italian Sausage, Gouda and Spinach Strata
Author: kevinThis is one to plan ahead and prepare the night before, it is worth the extra effort. This is extremely filling and can easily feed six people. The egg soaked sourdough bread adds such a nice tangy flavor to the rich Gouda cheese and spinach. For those who don’t know what a strata is in cooking, here is a quick explanation. It is made with layers of different ingredients placed over a base of day old bread and freshly grated cheese, covered with a mixture of eggs and milk, and then baked.
- 4 Italian hot sausages, removed from casings
- 4 tbsp butter
- 6-8 slices of sourdough bread
- 1 10oz. can of spinach or fresh frozen, thawed and drained
- 1/2 lb freshly grated Gouda cheese
- 6 large eggs
- 1 1/2 cups of milk
- 1/4 tsp salt
- ground pepper to taste
- 1/4 tsp ground nutmeg (optional)
Preheat the oven to 350˚. In a skillet brown sausage and break up any lumps, drain and set aside. Grease a 8″x8″ baking dish with some butter and with the remaining spread it over the bread slices. Place 3 slices butter side up, squeeze to fit. Layer half the spinach, then cheese, then sausage over bread. Place remaining bread slices on top, butter side down this time and top with the remaining spinach, cheese and sausage.
In a mixing bowl whisk the eggs, milk, and spices until blended. Pour this mixture over the layered strata pan slowly to absorb completely. Cover this with foil and place in the refrigerator overnight.
Bake the strata uncovered for 1 hour or until it has risen and is a golden brown.
Let cool enough to slice and enjoy.
