Thread: Recipe with Sausage

*Sausage and Cheese Strata with Sun-Dried Tomatoes*

(8 servings)

Ingredients:

1/2 cup sun-dried tomatoes (not oil-packed) chopped
1 pound of HOT Italian sausage, casing removed
1/2 cup chopped onion
3-1/2 cups milk (do not use low fat)
8 large eggs
2 teaspoons minced fresh thyme (or 3/4 teaspoon dried)
1-1/2 teaspoon of salt
1/4 teaspoon freshly ground pepper
11 slice of challa or peasant-style bread (about 1 pound), crusts
trimmed, bread cut into 1 inch pieces
1/2 cup freshly grated parmesan cheese
1 cup grated manchego cheese (about 4 ounces)
1/4 cup mascarpone cheese

Preparation:

Place tomatoes in bowl with boiling water to cover. Let stand for 15
minutes. Drain.

Saute sausage in heavy skillet over medium heat until cooked through,
breaking up all lumps.

With slotted spoon, transfer sausage to paper towels to drain.

In same pan, saute onions until translucent, about five minutes (add
oil, if necessary). Set aside.

Butter 13-by-9-inch glass baking dish. Whisk together milk, eggs,
thyme, salt and pepper in a bowl. Stir in tomatoes, sausage, bread
and cheese. Transfer to prepared dish. Cover and rerigerate at least
4 hours or overnight.

Preheat oven to 375*F. Bake strata, uncovered until puffed and
golden. 50 minutes.

Cool 5 minutes before cooking

[Recipe appeared in the San Diego Tribune, April 8, 2001 and was
adapted form a recipe in Bon Appetit, April, 1996]
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mad