Sausage, Leek and Cheddar Strata

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Sausage, Leek and Cheddar Strata

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Ingredients

  • 30g butter
  • 450g good-quality butcher sausages
  • 3 small leeks, halved and thickly sliced
  • 225g mature cheddar cheese, grated
  • 1 large loaf of crusty white bread, cut into bite-sized cubes
  • salt and freshly ground black pepper
  • 9 large free-range eggs
  • 700ml milk

Instructions

  1. Grease a large ovenproof casserole dish with some of the butter. Melt the rest of the butter in a large frying pan over a medium heat. Remove the sausage meat from its casings and crumble the meat into the pan. Add in the leeks and sauté for about 10 minutes, until the sausage is cooked through and the leeks are softened. Scoop the sausages and leeks into a large bowl along with the grated cheese and the cubed bread. Season with salt and pepper, but go easy on the salt because the sausages and cheese are already salty. Stir well to combine, then tip the bread mixture into the greased casserole dish.
  2. Whisk the eggs in a separate bowl, then add in the milk and whisk again to combine. Pour this over the bread in the casserole dish. Press down on the bread slightly to submerge as much of it as possible in the milk and egg mixture. Cover the dish loosely with foil and chill in the fridge for at least 6 hours or overnight.
  3. When you’re ready to cook, heat the oven to 180°C. Bake the strata, uncovered, for about 45 minutes, until the custard has puffed up and cooked through and the bread is golden brown. Allow to stand for 5 minutes after taking it out of the oven, then serve straightaway.
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