Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Sausage Greens Strata

Unsalted butter (for the baking dish
1 tablespoon olive oil

1 pound sweet Italian sausage
1 cup finely chopped green onions

1 large bunch spinach, stems removed, washed, dried and roughly chopped (about 6 cups)

6 large eggs
1 ½  cup whole milk

½ cup heavy cream
1 tablespoon Dijon mustard

¼ teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground black pepper

6 ½ cups cubed stale bread (3/4-inch)
¾ cups shredded Gruyere

½ cup grated Parmesan
8 oz. shredded Parmesan, Romona, Asiago cheese


Generously butter a 3-quart baking dish and set aside. Heat the olive oil in a large, heavy sauté pan over medium heat and add the sausages. Sauté until browned and cooked through, about 7 minutes. Remove the sausages to a cutting board and let them cool a bit. Chop the sausages roughly and set aside.

Add the shallots and a generous pinch of salt to the pan. Cook, stirring occasionally, until the shallots are soft, about 5 minutes. (If they start to brown, turn down the heat, or raise swing grill.)

Add the greens to the pan, along with another big pinch of salt, and cook until they are just wilted but still bright green, 2 to 3 minutes. Set the pan aside, off the heat.

In a large bowl, whisk together the eggs, milk, cream, mustard, nutmeg and pepper until smooth.

To assemble the strata, spread half of the bread cubes over the bottom of the baking dish. Top with half of the sausage, and then spread half the greens over the sausage and bread. Sprinkle half of each of the cheeses evenly over the greens. Repeat with a second layer of each of the remaining ingredients. Carefully pour the egg mixture over everything in the dish.

Heat the oven to 350 degrees F. Place baking dish inside Dutch oven on baker’s rake.  Hang over medium high heat, allow to cook for 10 -15 minutes before topping with top coals.  Cook until golden brown and cooked through about 45 minutes. (you can test it with a toothpick, or jiggle it to make sure the egg is set). Let the strata cool for about 5 minutes before serving.