Sausage, Caramelized Onion and Kale Strata

Sausage, Caramelized Onion and Kale Strata

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound French bread or sourdough, cut into 1" cubes

  • Olive oil

  • 1

    pound bulk sweet Italian sausages, no casings

  • 2

    cloves garlic, minced

  • 1

    bunch roughly chopped kale or swiss chard

  • 9-12


  • 2

    cups half and half

  • 2

    medium onions (butter and oil to caramelize)

  • 8

    oz cups shredded fontina cheese

  • Salt

  • Fresh ground black pepper

  • tsp hot sauce (optional)


Butter a 9x13 oven-proof baking dish. Place the bread in a large bowl. Warm the oil in a large skillet over medium heat. Cook the sausages, leaving in medium size chunks, until cooked through, about 5 minutes. Use a slotted spoon and transfer cooked sausages to the bowl with the bread. Return the pan to medium heat, leaving the grease from the sausages in the pan. Cook the garlic, stirring frequently, about 1 minute. Do not burn the garlic! Add the kale, tossing until wilted, approx 2-3 minutes. Transfer to bowl with bread. In another bowl, whisk together the eggs and half and half. Add to bread mixture. Stir in onions, cheese, salt and pepper. Transfer to buttered dish. Cover and refrigerate for 3 hours or overnight. Preheat the oven to 350 degrees and bake strata until golden brown, about 55 minutes.


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