Dana and I went to Hash House A Go Go a last year when we went to Mohegan Sun Casino. It was an amazing breakfast. We both had a farm house scramble. Basically it is a biscuit topped with griddled potatoes, veggies, meat, eggs and cheese. Basically the best combination possible. We have been talking about it for a while now. After making homemade biscuits the other day, we thought it would be a great idea to make our own farmhouse scrambles at home. My take uses sausage and a pepper medley. Totally Awesome!
When I was in college we would always go and watch Brewer’s Games. The best part of the game besides the baseball, and beer, was a Brat covered in a tangy brat sauce called Stadium Sauce. Stadium Sauce is a hybrid sauce that balances well with the juicy brat. I have been working on the exact proportions of ingredients for a while. I have finally figured out a recipe that mimics the real sauce and in my opinion may have even beat it. So when you are grilling out brats for memorial day you need to try this recipe out.
I am on a huge breakfast sandwich kick right now. No idea, but I love the combination of sausage, egg and cheese. However, this new kick has not been to good to my waistline. So I decided to find out a way to eat my favorite meal and keep my stomach happy while keep my waistline in check.
Quick Turkey Breakfast Sausage
Add brown sugar, kosher salt, black pepper, sage, thyme marjoram and red pepper flakes to a bowl and mix.
Add the ground turkey. Mix thoroughly to combine.
Form the mixture into 2-3 oz patties and pan fry over medium/ high heat for about 4-5 minutes per side.
Serve as is or along with a fried egg and cheese in a breakfast sandwich.
- 1 pounds ground turkey
- 1 tbs brown sugar
- 1½ tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp ground sage
- 1 tsp ground thyme
- ½ tsp dried marjoram
- ½ tsp red pepper flakes (optional)
- Add brown sugar, kosher salt, black pepper, sage, thyme marjoram and red pepper flakes to a bowl and mix.
- Add the ground turkey. Mix thoroughly to combine.
- Form the mixture into 2-3 oz patties and pan fry.
- Serve as is or along with a fried egg and cheese in a breakfast sandwich.
This sausage was flavorful, delicious and easy to make. Make sure to make nice and thin patties. I tried making a 4 oz patty that was similar to a hamburger. It was delicious, but a ton of meat for 8 AM. It totally overpowered the egg and cheese. However, it was good, so if you like a lot of meat, try it out.
In the bbq world everyone talks about fatty’s. The Gist of it is a smoked log of sausage. I did a quick take on it by stuffing the log of sausage with my favorite breakfast items. It is hash browns, cheese and hard boiled eggs wrapped in sausage and bacon.
I love bratwurst, but sometimes I don’t have a hot dog bun lying around when I want to enjoy it. So I figured out a way to make bratwurst into patties. I know what you are thinking, but you can’t just use a standard bratwurst recipe as it will dry out and fall apart. With a little extra fat, some bread crumbs and a little Bud Light you can make it happen.
I served these over my homemade hamburger buns. Super proud of them. Check out the hamburger bun recipe here.
My friend Jeff went to visit his family in Tennesse and when he came back he brought with him some of the biggest zucchini that I have ever seen. They were massive. It almost seemed as if they were some result of a nuclear accident, as they were huge. After I got over the shock of seeing the giant zucchini, we got down to business. Jeff said that zucchini that are huge usually don’t have the best flavor, so we should use them as boats, or serving vessels for other ingredients. I agreed and went to the store to pick up something to fill them with. When I came back we had all of the fixins for chorizo stuffed zucchini boats.
A couple of weeks ago I ran into Nick from Macheesmo, and we started to talk about sausage making. I then invited him over to help make some Jalapeno Cheddar Bratwurst. This was key as it really requires two people to make sausage. Not just two people though, two people that really like to cook. To spend 3 hours elbow deep in raw meat is not for the faint hearted. Although, the rewards are worth it.
The key to a good bratwust is to make sure that it is juicy yet not so juicy that it explodes in your face. I have had many cheddar brats that as soon as you bite into them you hit the person next to you in the face with molten cheese. That is never good. This recipe is a perfect balance of meat and cheese. No need to wear goggles when the person next to you is biting into one.
When I started BBQ’n and making sausage I had no idea where to find good meat. I started by going to the Safeway grocery store by my house and picked up prepackaged Pork Butts and Briskets. Then I went to a specialty butcher which cost two to three times as much. I decided to call the butcher up at the Safeway and order the best cuts from him.