Detroit Breakfast Sausage Strata
Photography by Taylor Higgins
Description
Recipe by Marrow Detroit Provisions’ Operations Manager Chris Demuth
This strata recipe was created to highlight the flavors of Marrow's original Detroit Breakfast sausage developed at our flagship butcher shop. An elevated rendition of the classic breakfast link using maple syrup and tarragon, the well-rounded flavors beautifully marry the realms of sweet and savory. Marrow Detroit Provisions uses quality ingredients and gives customers full visibility into the production so you can taste the difference.
Our commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is better for the environment. We partner with farmers in the Great Lakes Region whose practices show a respect for the land, the environment, and the well-being of their animals.
Immerse yourself in a gastronomic experience. We hope you savor the difference our commitment to quality local ingredients makes on our pork breakfast sausage in this decadent brunch skillet-strata. Bon appetit!
QUALITY. COMMUNITY. LAND. ANIMAL.
Enjoy.
Details
Yield: Serves 6-8
Method: Stove / Oven
Total Time: 45 min
Active Time: 25 min
Ingredients
● 1 package Marrow Detroit Provisions Detroit Breakfast sausage
● 6-8 slices of sourdough bread or 4 brioche buns
● 4 tbsp unsalted butter
● ⅔ lb fresh spinach
● ½ onion, chopped
● 1 bunch green onions, chopped for garnish
● ½ oz fresh tarragon, stemmed & chopped
● 7 oz Gouda cheese, grated
● 7 oz Yellow Cheddar, grated
● 8 large eggs
● 1 cup milk
● ½ cup heavy cream
● ¼ tsp salt
● ½ tsp black pepper, ground
Directions
Marrow Detroit Provisions Breakfast Strata:
Preheat oven to 425º
In a large oven-safe skillet, brown Marrow Detroit Provisions Detroit Breakfast sausage on med-high heat, breaking apart into small bite-sized pieces until fully cooked. Remove from pan and set aside.
In the same pan, melt the butter over medium heat. Add the onions and cook until lightly browned, about 5-7 minutes.
While the onions are cooking, in a medium bowl whisk together the eggs, milk, heavy cream, salt and pepper. Stir in 3/4 of the shredded cheddar, shredded Gouda, as well as the fresh tarragon. Set aside.
When the onions are brown, add the spinach and wilt. Then add the sausage and bread to the skillet and cook for 2-3 minutes, stirring often.
Add the egg mixture to the skillet, pressing down on the top with a spatula to make sure all the bread is soaked with the egg mixture. Sprinkle the remaining cheese over the mixture.
Transfer the skillet to the oven. Bake for about 15-20 minutes or until the strata appears puffy, lightly browned, and begins to pull away from the edges of the skillet.
Garnish with green onions and serve immediately!
Marrow Detroit Provisions’ commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is both better for the environment, and provides an elevated culinary experience. We partner with farmers in the Great Lakes Region whose practices show respect for the land, the environment, and the well-being of their animals. Our goal is to foster stronger connections between producers, consumers, and communities.
Marrow Detroit Provisions’ sausages are crafted by chefs to be served at your table. Using quality ingredients we aim to bring the culinary expertise from our friendly local butcher shop in Detroit to your home providing easy-to-use, flavor-forward sausages to compliment your recipes.
