SKILLET STRATA WITH GREENS AND SAUSAGE
The latest edition of Home Sausage Making would have you believe that the recipes require you to make your own sausage. No. This handy little book does give you that kind of instruction, but dig a little deeper and you will find a trove of easy-to-execute recipes for weeknight and Sunday dinners.
One such dish, Skillet Strata, is a savoury bread pudding loaded with kale and cheese. Strata is the busy host’s secret weapon: Make it the day before your guests arrive and then just pop it in the oven the next day.
Makes 6 to 8 servings
■ 2 tbsp (30 mL) olive oil
■ 1/2 lb (226 g) Italian or fresh
■ Chorizo sausage, removed from casing 1 large onion, chopped
■ 1 bunch kale or other hearty
■ greens, stems and leaves cut 1/2 inch (1.2 cm) thick Kosher salt and freshly ground
■ black pepper Pinch of freshly grated nutmeg
■ 3 cups (750 mL) milk
■ 8 large eggs
■ 2 cups (500 mL) grated Gruyère cheese
■ 1 cup (250 mL) grated Parmesan cheese
■ 2 tsp (10 mL) dry mustard
■ 8 cups (2 L) cubed brioche, challah, or rustic bread (about 1/2 lb, or 226 g)
1. Heat a large cast iron or ovensafe non-stick skillet over medium-high heat. Add oil, sausage, and onion. Cook, stirring occasionally, until sausage is cooked through and onion is tender. Add kale stems and leaves and cook until wilted. Remove from heat and season with salt, pepper, and nutmeg.
2. In a large bowl, whisk together the milk, eggs, 1 1/2 cups (375 mL) Gruyère, 1/2 cup (125 mL) Parmesan, and dry mustard. Add bread and sausage mixture to bowl and stir gently to combine. Transfer the contents of bowl to a 3- to 4-quart (3-4 L) casserole. Top with remaining cheeses and cover with plastic wrap. Store in refrigerator overnight.
3. Remove the strata from the refrigerator 30 to 45 minutes before baking. Preheat the oven to 350 F (175 C).
4. Bake the strata for 45 minutes to 1 hour, until puffy and golden. When a knife is poked into the centre, there should be no liquid present. Let rest for 5 to 10 minutes before serving.