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  • Premio Sausage Strata

    Premio Sausage Strata



    Makes 6-8 servings

    • 9 x 9 glass baking dish, coated with extra virgin olive oil
    • 2 Tablespoons extra virgin olive oil
    • 8 slices Italian bread (day old is fine)
    • 1 pound Premio Cheese and Basil Sausage, Cut into ¼ discs
    • 1/4 cup sweet basil leaves, washed and coarsely chopped
    • 2 Portabello mushroom caps, washed and cut into 1" cubes
    • 3 ripe Roma tomatoes, thinly sliced
    • 1/2 cup grated Parmesan Reggiano cheese
    • 3 eggs, lightly beaten
    • 1 cup light cream
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon coarsely ground white pepper
    • 3 Tablespoons grated Romano cheese for garnish
    • 1/4 teaspoon paprika for garnish
    • 1 Tablespoon whole milk Ricotta cheese per serving

    How to make Premio Sausage Strata:

    • In prepared baking dish, place 4 slices of Italian bread. Brush with extra virgin olive oil.
    • Begin layering Premio Cheese & Basil Sausage discs, sweet basil, mushrooms and tomatoes. Sprinkle each layer with grated Parmesan.
    • In 4 cup glass measure, combine eggs, light cream, garlic salt and white pepper. Whisk until well blended.
    • Pour egg mixture over sausage filling.
    • Top with remaining bread slices. Brush each with remaining olive oil and sprinkle with Romano cheese and paprika.
    • Cover and refrigerate at least four hours to allow bread to soften.
    • Bake in a preheated 350 degree oven for 45 minutes until golden brown and bubbly. Serve slices topped with Ricotta cheese.


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Tailgate Contest 2012 Giants






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