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Southwestern Strata with Sausage

Source of Recipe


Wolfgang Puck



List of Ingredients



• ¾ pound bulk pork or turkey sausage, mild Italian sausage, or chorizo (casings removed)
  
• ½ pound stale rosemary country bread or French bread, cut in ¾-inch slices
  
• 1 clove garlic, cut in half
  
• 1 cup grated pepper-jack cheese
  
• 6 eggs, slightly beaten
  
• 2 cups milk
  
• ½ tsp powdered mustard
  
• ¾ tsp kosher salt
  
• Freshly ground pepper
  
• .
  
• 1 cup fresh tomato salsa, for garnish
  






Instructions



1. Heat a large, heavy skillet over medium-high heat and add the sausage. Sauté, breaking it up into bite-size chunks with a wooden spoon, until cooked through and lightly browned, 5 to 7 minutes. With a slotted spoon, transfer the sausage pieces to paper towels to drain and cool.
   
   
2. Oil a 12- x 10-inch baking dish or gratin dish. Rub the bread slices with the cut clove of garlic and spread in a single layer over the bottom of the baking dish. Sprinkle half the cheese over the bread, top with the sausage, and finish with the remaining cheese. Cover and refrigerate until ready to bake.
   
   
3. Preheat the oven to 350° F.
   Beat together the eggs, milk, mustard, salt and pepper. Pour over the bread mixture. Bake 45 minutes to an hour, until the top is browned and the mixture is slightly puffed.
   Serve with salsa on the side.
   
   Makes 4 to 6 servings.