Sausage and spinach strata recipe
Use up old bread with this simple midweek meal that combines pork chipolatas, red onion, spinach and crusty white slices in a cheesy egg mixture, flavoured with fresh chopped chives. It's an easy recipe that you'll keep returning to again and again.
See method- Serves 2
- 10 mins to prepare and 40 mins to cook
- 609 calories / serving
Ingredients
- 15g butter, plus extra to grease
- 4 pork chipolatas, halved
- ½ red onion, thickly sliced
- 100g stale bread or crusty white bloomer, roughly cubed
- 20g baby spinach, roughly torn
- 30g grated Red Leicester
- 3 eggs
- 100ml semi-skimmed milk
- 1 tbsp fresh chopped chives
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Shop ingredientsEach serving contains
- Energy
- 2540kJ 609.0kcal
- Fat
- 40g
- Saturates
- 16g
- Salt
- 2.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 31.9gProtein 33.5gFibre 2.6g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 21cm enamel baking dish with a little butter.
- Melt the butter in a large frying pan over medium heat. Fry the sausages and onion for 3-5 mins, until golden. Remove from the heat, add the bread, spinach and half the cheese to the pan and toss to combine. Tip into the greased baking dish.
- Whisk together the eggs, milk and chives.
- Pour over the bread mixture and allow to soak in for 10 mins, pressing down so that everything is well submerged.
- Sprinkle over the rest of the cheese and bake for 20-25 mins until risen and browned. Cool for 5 mins before slicing to serve.
- Tip: This can be prepped the night before, simply follow to the end of step 3, cover the dish and chill. Add an extra 3-5mins onto the cooking time and cook straight from the fridge.
- See more Dinner ideas
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
