Country Sausage Strata

Country Sausage Strata

Check our Lucky 32 Southern Kitchen Blog Post – Delicacy Of A Lost Time: WHat Do You Do With Chestnuts Besides Roast Them Over An Open Fire?

  • 1 pound bulk country sausage
  • 2 ½ cups chopped yellow onion
  • 1 cup chopped celery
  • 4 tsp salt (or to taste)
  • ½ tsp cayenne pepper
  • 2 tbsp chopped garlic
  • 6 eggs
  • 2 cups half & half cream
  • 1 tbsp dried parsley
  • 1 tbsp dried sage
  • 4-6 slices white bread with crust cut off
  • 1 cup grated white cheddar cheese

Crumble sausage in a heavy bottomed pot and cook on medium heat until cooked halfway. Add onions and celery and continue cooking and stirring until there is no pink left in meat.

Add salt, cayenne pepper and garlic; combine well and then remove from heat. Meanwhile whisk eggs well in a large bowl; add half & half cream and combine thoroughly. Add parsley and sage; fold together with spatula until well combined.

Using pan spray, grease a 9” X 13” dish. Line bottom of dish with bread. Top with sausage mixture. Pour egg mixture over all and top with cheese. Wrap with plastic wrap and refrigerate overnight. The following day, bake in 350 degree over for 35-40 minutes or until toothpick inserted in center comes out clean. Serves 8-10.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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