Seasoned Sausages Where You Can Have A Healthier Sausage Ingredients: Olive Oil 1 pound fresh Mexican chorizo 7 to 8 slices stale white bread, cut into large cubes two 4-ounce cans chopped green chilies, well drained 2 cups whole milk 1 stick butter, melted and cooled 1 tablespoon hot sauce 6 large organic eggs Directions: Heat a drizzle of Olive oil in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat. Arrange the bread in a casserole dish. Top with the chorizo and then the chiles. Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight. To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour. Blend  together the sour cream, avocado and lime juice in a food processor and season with salt and pepper. Top the strata with tomatoes, cilantro and sour cream. Kosher salt and freshly ground pepper 2 1/2 cups shredded sharp Chedder 1 cup sour cream 1 ripe avocado, pitted and peeled Juice of 1 lime Diced ripe heirloom tomato, for serving Fresh cilantro leaves, torn, for serving