Dish: Lamb sausage strata

March 18, 2008 5:37:20 PM PDT
Learn how to create a delicious recipe for lamb sausage strata from Sur La Table.

Looking for a fabulous dish to impress your family and friends? Try lamb sausage strata! Our Nick Smith visited Sur La Table and discovered this easy recipe.

Recipe: Lamb Sausage Strata
By Sur La Table Corporate Chef Kimberley Davis


  • 1 ½ pounds Lamb (or Italian) sausage, casings removed
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 glove garlic, chopped
  • 1 red bell pepper, chopped
  • ½ loaf country bread, cut into 1/2 inch-thick cubes (preferably 1 to 2 days old)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 ½ cups heavy cream
  • 8 eggs
  • 1 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 2 tomatoes, sliced into 1/4 inch slices
  • 8 ounces Fontina or Swiss cheese, grated

Butter the bottom and sides of a 9x13 or 8x12 baking dish.

In a large skillet over medium heat, break up sausage and sauté with olive oil, onion, garlic and red bell pepper until sausage is golden brown, about 12 to 15 minutes. Remove from heat.

Meanwhile, if using fresh bread, lightly toast and set aside. In a medium bowl, whisk rosemary, thyme, cream, eggs, salt and pepper. Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 2 hours or overnight.

Preheat oven to 350°. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving.

Recipe: Grilled asparagus salad with piquillo peppers and capers
By Sur La Table Corporate Chef Kimberley Davis


  • 1 pound asparagus spears, ends trimmed
  • Olive oil
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped shallots
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1 tablespoon champagne vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons Piquillo pepper, chopped and roasted
  • 2 tablespoons capers, rinsed, rough chopped
  • 1 plum tomato, peeled, seeded and chopped

Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness. Set aside

In a small bowl whisk together the vinegar, oil, mustard, and black pepper. Stir in parsley, shallots, salt, and garlic, followed by piquillo peppers, capers and tomato.

Place asparagus on serving dish and drizzle over top with pepper mixture and serve.

Yield: 6 servings.

Recipe: Deviled eggs with caviar
By Sur La Table Corporate Chef Kimberley Davis


  • 6 hard-boiled eggs
  • 1 tablespoon of salt
  • 3 tablespoons sour cream
  • 1 1/2 tablespoons mayonnaise
  • 3 tablespoons red onion, minced
  • 3/4 teaspoon Dijon mustard
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • Salt and Pepper to taste
  • 1 tablespoon chopped chives
  • 3 tablespoons black caviar, well chilled

Place the eggs in a medium saucepan add water to cover by 1-1/2 inches and 1 tablespoon salt. Partially cover the pot and bring to a full rolling boil. Turn heat down to low and leave on the heat, covered, for 30 seconds, then remove from the heat and let eggs stand, covered, in the hot water for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off water and shake the pan to bump eggs against each other until all eggs are well cracked. Cover with cold water.

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork or small masher. Mix in sour cream, mayonnaise, red onion and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper. Fill the egg white halves with yolk mixture, extending the mixture over part of the white. Generously sprinkle each stuffed egg with chives, leaving a little yellow showing around the edges. Cover and refrigerate. When ready to serve, spoon a bit of cold caviar onto each half and garnish with chopped chives. Serve well chilled.

Yield: 6 servings.

Recipe Angel food cake with freshed mixed berries and faux lemon
By Sur La Table Corporate Chef Kimberley Davis


  • 1 cup chilled whipping cream
  • 1 - 8 ounce jar Stonewall Kitchen Lemon Curd
  • 1 prepared angel food cake
  • 2 pints mixed berries

Using electric mixer gradually beat cream into soft peak. Fold in lemon curd and gently mix until there are no white streaks. Slice the cake into wedges and serve with fresh berries and a dollop of lemon mousse.

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