Strata with Spicy Italian Sausage and Gruyere recipe
Here are some tips for cooking this delicious strata: When you use high-moisture ingredients like sausage or raw vegetables you must saute them first to remove the moisture (if you don’t the strata will be wet and soggy). To produce the perfect texture you should weigh down the strata while it sits in the fridge overnight (this will allow all of the egg/cream mixture to really soak into the bread). Bon appetit!