Ingredients:
1 pound Premio Premio Italian Sausage with Cheese & Basil, cut into _ discs
2 tablespoons extra virgin olive oil
8 slices Italian bread
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
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Sausage Strata:
1. In prepared baking dish, place 4 slices of Italian bread. Brush with extra virgin olive oil.
2. Begin layering Premio Cheese and Basil Italian Sausage discs, sweet basil leaves, mushrooms and tomatoes. Sprinkle each layer with grated Parmesan.
3. 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.
4. 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.
5. Bake in a preheated 350 degree (F) oven for 45 minutes until golden brown and bubbly. Serve slices topped with Ricotta cheese.
SERVINGS: 6-8
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