Sausage And Mushroom Strata

Ingredients

• Hide ingredients for 1½ pounds bulk sausage, Country Sausage or Italian Sausage 1 1½ pounds bulk sausage, Country Sausage or Italian Sausage (opens in new tab) 1½ pounds bulk sausage, Country Sausage or Italian Sausage
  • 1 ½ pounds pork shoulder, trimmed of connective tissue
  • 8 ounces leaf lard or pork fatback, rind removed
  • 2 crushed ice cubes, if using a meat grinder, or ¼ cup cold water
  • 2 teaspoons salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons minced fresh sage or ½ teaspoon dried sage
  • 2 teaspoons minced fresh marjoram or thyme, or ½ teaspoon dried marjoram or thyme
  • (2 teaspoons minced fresh savory or ½ teaspoon dried savory)
  • (1 teaspoon red pepper flakes, or ¼ teaspoon cayenne pepper)
  • (¼ teaspoon ground bay leaf)
  • (Pinch of ground cloves)
  • (6 feet of ¾-inch sausage casings, 4 feet of 1 ½-inch sausage casings, or 2 square feet of caul fat, prepared as described in Stuffing Sausage)

  Sub-recipe steps

  1. Cut and chill as directed in Grinding and Mixing Sausage: 1 ½ pounds pork shoulder, trimmed of connective tissue; 8 ounces leaf lard or pork fatback, rind removed
  2. As the meat and fat chill, mix together in a bowl: 2 crushed ice cubes, if using a meat grinder, or ¼ cup cold water; 2 teaspoons salt; 2 teaspoons coarsely ground black pepper; 2 teaspoons minced fresh sage or ½ teaspoon dried sage; 2 teaspoons minced fresh marjoram or thyme, or ½ teaspoon dried marjoram or thyme; (2 teaspoons minced fresh savory or ½ teaspoon dried savory); (1 teaspoon red pepper flakes, or ¼ teaspoon cayenne pepper); (¼ teaspoon ground bay leaf); (Pinch of ground cloves)
  3. Grind the chilled meat with a food processor or a meat grinder fitted with a ¼-inch plate (if using a food processor, mix the meat with the seasonings after grinding; if using a meat grinder, mix them before grinding). Fry a small piece of the mixture in a skillet, taste, and adjust the seasonings if needed, being careful not to overmix. Form into patties or stuff into: (6 feet of ¾-inch sausage casings, 4 feet of 1 ½-inch sausage casings, or 2 square feet of caul fat, prepared as described in Stuffing Sausage)
  4. If you used a food processor to grind the meat, do not stuff it into casings.
  5. To fry sausage patties and crépinettes, arrange in uncrowded batches in a cold, ungreased skillet and place over medium heat. Cook until well-done and browned on both sides, draining excess fat as necessary. To cook links, see here; remember that crépinettes can also be grilled. The sausage can be refrigerated for up to 3 days or tightly wrapped and frozen for up to 3 months.
  6. PREGROUND
  7. For a good, casual compromise between homemade and store-bought bulk sausage, start with ground pork and add seasonings as desired. Buy pork that is pale pink, or 25 to 30 percent fat. (If the ground pork looks really lean, replace up to a quarter of it with finely chopped bacon.)
  8. Prepare the seasoning mixture for Country Sausage I and place in a bowl. Add 2 pounds ground pork to the seasonings in small clumps. Toss these clumps with the seasoning, then lightly knead until well mixed. Form the mixture into patties or crépinettes. We do not recommend stuffing preground pork into casings.
• 8 ounces mushrooms, sliced (about 2½ cups)
• (4 to 6 shiitake mushroom caps, sliced)
• ½ cup chopped onion
• Hide ingredients for Basic Strata 1 Basic Strata (opens in new tab) Basic Strata
  • 2½ cups milk or a mixture of milk, half-and-half, heavy cream, and/or yogurt
  • 5 large eggs
  • Up to 2 tablespoons chopped fresh herbs or 2 teaspoons dried herbs
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • About 6 cups cubed bread, such as French, Italian, sourdough, or sandwich bread

  Sub-recipe steps

  1. For any strata, whisk together in a bowl until blended: 2½ cups milk or a mixture of milk, half-and-half, heavy cream, and/or yogurt; 5 large eggs; Up to 2 tablespoons chopped fresh herbs or 2 teaspoons dried herbs; ¼ teaspoon salt; ¼ teaspoon black pepper
  2. Have ready: About 6 cups cubed bread, such as French, Italian, sourdough, or sandwich bread; Up to 3 cups of any of the suggested ingredients in Strata Combinations; 2 to 3 cups shredded white Cheddar, crumbled fresh goat cheese, or any of the suggested cheeses in Strata Combinations (8 to 12 ounces)
  3. Or make up your own filling out of ingredients you have on hand. Generously grease a 13 × 9-inch baking dish. Scatter half of the bread cubes over the bottom of the dish. Cover with the filling of your choice and all but ½ cup of the cheese. Top with the remaining bread and sprinkle with the reserved cheese. Pour the egg mixture over the bread cubes. Press down with a spatula until the egg mixture rises to the top and the bread appears well soaked. Cover and refrigerate for at least 2 hours and up to 24 hours.
  4. Preheat the oven to 350°F. Bake until the strata is puffed and a knife inserted into the center comes out clean, about 45 minutes.