Monday, January 13, 2014

Sausage and Ham Strata --------------Make ahead

                                 Prep/Total time : 6 hours Serves 12

This Strata needs to be refrigerated for at least 4 hours or overnight before baking , just perfect for brunches and overnight guests .

2                        1/2 pound baguettes , cut into 1/2-inch dice
2                         2 tablespoons unsalted butter
2                         tablespoons extra-virgin olive oil
1                         large onion , finely chopped
3                         celery ribs . peeled and cut into 1/2-inch pieces
1                         jalapeno , seeded and minced
3/4                      pound sweet Italian sausage (about 4) casing removed
1                        pound bakes ham , cut into 1/3-inch pieces
1                        andouille sausage (about 4 ounces) finely diced
1                        tablespoon thyme leaves
1                        tablespoon kosher salt
1/2                     teaspoon freshly ground pepper
1/2                     pound Gruyere cheese , cut into 1/3-inch pieces
1/2                     cut freshly grated Parmesan cheese
4                        large eggs , lightly beaten
4                        cups chicken stock
1-1/2                 cups half-and-half or whole milk

1 .        Preheat the oven to 375*F. Spread the bread on 2 large baking sheets and bake in the upper and lower thirds of the oven for 10 minutes , or until golden and crisp ; shift the pans from top to bottom and front to back halfway through .
2 .          In a large enameled cast-iron casserole , melt the butter in the olive oil . Add the onion , celery and jalapeno and cook over moderate heat stirring until softened , 6 minutes . Add the Italian sausages and cook , breaking up any large pieces until no longer pink , about 8 minutes . Stir in the ham , andouille , thyme and salt and pepper . Transfer to a large bowl to cool .
3 .         Add the Gruyere , Parmesan and bread to the meat . In another bowl , whisk the eggs , stock and half-and-half to the meat and bread mixture ; toss until evenly mixed and moistened . Cover the with plastic and refrigerate for at least 4 hours or overnight .
4 .         Preheat the oven to 350*F. Butter a 4-quart glass or ceramic baking dish . Transfer the strata to the prepared dish and smooth the surface . Butter a large sheet of foil and cover the baking dish with it . Bake the strata in the center of the oven for 30 minutes , or until barely set . Remove the foil and bake another 45 minutes longer or until the strata is bubbling and the top is golden and crusty . Let cool 15 minutes before servings .               


  1. Great idea to make it ahead when you know you will have guests!

    1. Hi Medeja , my family often sleep in on the weekend ... we have brunch , thanks for stopping by:)

  2. Great to have make-ahead dishes! I love them, and this sounds like a great one! Thanks for sharing, Nee!

    1. Hi Nellie , every little bit helps , Thanks for stopping by:)

  3. Dear Nee, this is a perfect dish to make for brunch. I love to have friends over, but I am always in the kitchen. I would love to visit with my friends,,,so this dish would be great. I can make it ahead and then just bake it when I need it. All the ingredients are definitely a full meal. Everything is in good, I want a piece right now...Thank you for sharing....Blessings, Dottie :)

    1. Hi Dottie , this a great recipe for brunch , make ahead dishes is always great when you want to visit with family and friends when they drop by of sleep over , sometime we sleep in on Saturdays and it's nice to have a dish with no fuss or hurry . Easy and fast and it's delicious , Blessing dear Dottie and thanks for dropping by :)


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