12 ounces chicken-apple sausage links (or link breakfast sausage of choice), sliced 1/4 inch thick
6 pats butter (optional)
Maple syrup (optional)
01For the blueberry compote, in a small saucepan over medium heat, combine 1/2 cup water, sugar, 2 cups blueberries. Bring to a boil. Turn down heat to low and simmer, stirring occasionally, until slightly thickened and berries begin to break down, approximately 6 to 8 minutes.
02In small bowl, stir together cornstarch and remaining 2 teaspoons cold water. Add into blueberry mixture, stirring until sauce thickens enough to coat the back of a spoon, approximately 3 to 4 minutes; set aside.
03On a pancake griddle using pancake batter, cook 12 pancakes according to the package instructions; cover to lightly keep warm.
04In a large bowl, whisk eggs, milk, salt and pepper. Stir in shredded cheese.
05In a large nonstick skillet with vegetable oil over medium heat, cook sausage slices approximately 3 to 5 minutes or until browned. Add egg mixture and cook, stirring often, until eggs are firm but still creamy, approximately 3 to 5 minutes.
06To assemble the strata, on an individual plate, place one pancake and top with approximately 3/4 cup scrambled egg mixture. Cover with second pancake.Top with a pat of (optional), some blueberry compote and some of the remaining fresh berries. Pour on maple syrup(optional).