Baked Sausage and Sourdough Strata – St. Supéry Estate Vineyards & Winery

Ingredients

• 1 lb Pork Sausage (or substitute your favorite)
• 2 each Bell Peppers, chopped
• ½ Onion, diced
• ½ C Manchego Cheese, grated
• 8 each Eggs, large
• 4 C Milk
• 8 C bread, Sourdough-day old, large cubed
• 1 C Chard/Kale, leaves chopped
• 2 sprigs Parsley, chopped
• 2 sprigs Sage, chopped
• 1 Tbl Dijon Mustard
• 2 tsp Paprika, Smoked Pimentón
• Salt (to taste)
• Pepper (to taste)