Ingredients:

  • 1 Tbsp Olive Oil or Rapeseed Oil
  • 450 g (1 lb) Sweet or Mild Italian Sausage, casing removed
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, finely diced
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • Salt and freshly cracked Black Pepper, to taste
  • 500 g Sourdough or Brioche bread, cut into 1-inch cubes (stale or dried out is best)
  • 225 g (8 oz) Mature Cheddar Cheese, grated
  • 1/4 cup (25 g) Fresh Parsley, roughly chopped
  • 12 large Eggs
  • 2 cups (475 ml) Whole Milk
  • 1 cup (235 ml) Double Cream (Heavy Cream)
  • 1 Tbsp (15 ml) Dijon Mustard
  • 1 tsp (5 ml) Worcestershire Sauce
  • Pinch of Nutmeg

Instructions:

  1. Prepare the Filling: Heat oil in a skillet over medium-high heat. Add the sausage meat, breaking it up, and cook until thoroughly browned, draining off excess fat. Add diced onion and red bell pepper and cook until softened (5–7 minutes). Stir in thyme, smoked paprika, salt, and pepper. Remove from heat and cool slightly.
  2. Assemble the Base: Lightly grease a 9x13 inch baking dish. Distribute half of the bread cubes evenly across the bottom. Layer with half of the grated cheese, half of the sausage mixture, and half of the fresh parsley. Repeat layering with the remaining ingredients.
  3. Whisk the Custard: In a large bowl, whisk together the 12 eggs until frothy. Whisk in the whole milk, double cream, Dijon mustard, Worcestershire sauce, salt, pepper, and nutmeg until smooth.
  4. Soak and Chill: Slowly and evenly pour the custard mixture over the layered bread and fillings. Gently press down on the bread cubes to ensure full absorption. Cover the dish tightly and refrigerate for a minimum of 4 hours, or ideally, overnight (up to 24 hours).
  5. Bake the Strata: Preheat the oven to 175°C (350°F). Remove the strata from the refrigerator and let it sit at room temperature for 30 minutes. Bake uncovered for 30 minutes. If the top is browning too quickly, lightly tent with foil. Continue baking for another 20–30 minutes until the center is set and a knife inserted comes out clean (internal temperature 80°C/175°F).
  6. Rest and Serve: Remove the casserole from the oven and let it rest for 10–15 minutes before slicing into squares and serving warm.