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Sausage and spinach strata recipe

Sausage and spinach strata recipe

52 ratings

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


  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    40g 57%
  • Saturates

    16g 82%
  • Sugars

    5g 6%
  • Salt

    2g 34%

of the reference intake
Carbohydrate 31.9g Protein 33.5g Fibre 2.6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 21cm enamel baking dish with a little butter.
  2. 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.
  3. Whisk together the eggs, milk and chives. 
  4. Pour over the bread mixture and allow to soak in for 10 mins, pressing down so that everything is well submerged.
  5. 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.

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