Because this recipe, English Muffin Strata with Cranberries and Spicy Sausage, needs a few hours to sit in the refrigerator, it should be assembled in the morning or even the night before you wish to bake it so the English muffins have time to absorb some of the custard and the flavors to meld together. This hearty and savory dish begins by cooking spicy and lean Italian turkey sausage until browned. A liquid mixture made from eggs, plain soy milk (you can use regular milk), sour cream and seasonings is whisked together to form a light but creamy custard. The strata can then be assembled by making two layers of cubed English muffins, the cooked sausage and dried cranberries. The custard is then poured on top to soften the cubed muffins, with a scattering of sharp white cheddar for a cheesy finish. Once this is assembled it can rest in the refrigerator until you're ready to bake - I wouldn't let it sit more than 24 hours though. This bakes into a beautiful golden brown strata full of spicy sausage off-set with a touch of sweetness from the dried cranberries.
Sometimes these types of recipes don't go over well with Jeff as he doesn't care for the more soft texture they can have, but he especially liked that this was not mushy or soggy - we also both enjoyed the touch of tangy richness the sour cream added in the background.
That sounds really interesting, Jeff. I'll have to add that to the ever growing to try pile.
ReplyDeleteWhat would you think of making and baking that and then freezing the leftovers?
Crafty P - We have the leftovers in the freezer now... I can't wait to reheat them, I don't see why it would not work well!
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