Breakfast Strata with Country Sausage

Strata is the plural of stratum, and whether we’re talking about rocks or recipes, it refers to layering. Here, it is a breakfast casserole layered and bound with custard, almost like a savory bread pudding. What’s great about a strata is that it should be prepared and refrigerated the night before. The next morning, all you need to do is let it come to room temperature on the counter and bake. I’ve used fresh sage, an herb with soft, fuzzy gray-green leaves and a slightly bitter finish, to complement the flavor of the sausage and create another layer of flavor. It goes well with poultry, pork, and veal. Look for fresh bunches with no bruising and a clean, pungent aroma.