GMA Recipe: Southwestern Strata with Sausage

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Southwestern Strata with Sausage
From chef and author Wolfgang Puck
December 13, 2004

This is a delicious and simple recipe perfect for a holiday brunch.

Ingredients

3/4 pound bulk pork or turkey sausage, mild Italian sausage, or chorizo, casings removed

1/2 pound stale rosemary country bread or French bread, cut in 3/4-inch slices

1 garlic clove, cut in half

1 cup grated pepper-jack cheese

6 eggs, slightly beaten

2 cups milk

1/2 teaspoon powdered mustard

3/4 teaspoon kosher salt

Freshly ground pepper

1 cup fresh tomato salsa for garnish

Directions

Heat a large, heavy skillet over medium-high heat and add the sausage. Saute, 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.

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.

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

Recipe copyright Wolfgang Puck ©2004