Recipe - Sausage And Cheese Strata With Sun-Dried Tomatoes

One half cup Sundried tomatoes; (not oil
packed), chopped
12 ounce Hot Italian sausage; casing
removed
3 One half cup Milk; (do not use lowfat or
nonfat)
8 lg Eggs
2 teaspoon Minced fresh thyme or 3/4
teaspoon dried
1 One half teaspoon Salt
One fourth teaspoon Ground black pepper
11 sl White sandwich bread; (about
1 pound), crusts trimmed,
bread, cut into 1inch
pieces
One half cup Chopped onion
One half cup Fresh grated Parmesan
cheese; (about 1 1/2
ounces)
1 cup (packed) grated mozzarella
cheese (about 4 ounces)
One fourth cup Crumbled soft fresh goat
cheese; (such as
Montrachet)
Chopped fresh parsley

This doahead brunch dish makes excellent use of leftover bread. Add a
layer of salsa and Monterey Jack cheese for a Southwest flair; or replace
the sausage and sundried tomatoes with some sautéed onions and Gruyère
cheese for a French twist.

Place sundried 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 13x9x2inch glass baking dish. Whisk milk, eggs, thyme, salt and
pepper in large bowl to blend. Add sundried 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°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.

8 servings

Bon Appétit

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 23, 1998