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Sausage and Cheese Strata with
Sun-dried Tomatoes



Stonewall Kitchen, LLC 

"All happiness depends on a leisurely breakfast."
~ John Gunther

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Sausage and Cheese Strata with
Sun-dried Tomatoes

Bon Appetit April 1996

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1/2 cup sun-dried tomatoes
(not oil packed), chopped
12 ounces hot Italian sausages,
casings removed
3 1/2 cups milk
8 large eggs
2 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white sandwich bread (about 1 pound)
crusts trimmed, bread cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup freshly grated Parmesan cheese
(about 1 1/2 ounces)
1 cup (packed) grated mozzarella (4 ounces)
1/4 cup crumbled soft fresh goat cheese
(such as Montrachet)
Chopped fresh parsley

Place sun-dried tomatoes in medium bowl. Pour enough boiling water over
to cover. Let stand until softened, about 15 minutes. Drain. Sauté sausages
in heavy medium skillet over medium heat until cooked through, breaking
up with back of spoon, about 5 minutes. Using slotted spoon, transfer
sausage to paper towels and drain well.
Butter 13-by-9-by-2-inch glass baking dish. Whisk milk, eggs, thyme, salt
and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread,
onion and parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 375 degrees F. Bake strata uncovered until puffed and
golden brown, about 45 minutes. Sprinkle with mozzarella and goat
cheese and bake until mozzarella melts, about 5 minutes. Transfer pan
to rack and cool 5 minutes. Sprinkle with parsley. Serves 8.

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