Tag: breakfast
3 Pigs Breakfast Sausage
3 Pigs Breakfast Sausage
I’ve had this idea for this sausage in my head for many, many, years. And now, I’ve finally made it happen. A breakfast sausage so perfect, containing bacon and ham. All 3 supermeats from 1 animal, turned into one luxurious sausage. I even wrote a little death metal song(vocally in the form of Nile) in praise of pork:”My lord is of swine. All 3 sacured entities: bacon, ham, and sausage, encased in the bowels of porcos. Et laudant te, boni suci, quique Dominus. A kiss, so succulent upon larded lips. All 3 sacured entities: emulsified into one.”Yes, the cheeba is strong with this one. A few tips to make this process smooth: Lightly pulse the bacon and ham in a good processor. You don’t want the pieces fine, but small enough to pass through the breakfast sausage horn. Let the sausages rest for a couple of hours once stuffed and twisted. You should yield about 4 dozen links. Freeze down what you don’t plan on cooking in freezer paper.
Servings: 48 sausages
Equipment
- food processor
- meat grinder
- sausage stuffer
Ingredients
- 5 lbs pork shoulder ground once on medium grinding plate
- 8 oz cooked bacon pulsed in a food processor
- 8 oz ham cubed; pulsed in a food processor
- 2 1/2 tbsp brown sugar
- 1 1/2 tbsp salt
- 1 1/2 tbsp ground sage
- 3 tsp black pepper
- 1 tsp marjoram
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground cloves
- lamb casings
Instructions
- Mix together all of the seasonings.
- Add the seasonings, bacon, and ham to the ground pork.
- Thoroughly mix. Place in the refrigerator until ready to stuff.
- Pipe the sausage through the lamb casings with your sausage stuffer.
- Gently twist to 4”-5” in length. Let rest in the refrigerator for a couple of hours before cutting.
- Cut the links apart. Freeze down what you don’t plan on cooking in the next 3 days in freezer paper.
To Cook
- Heat up a 1/2 tbsp of cooking oil in a small sauté pan over medium high heat. Add the sausages to the pan.
- Cook for 4-5 minutes a side.
Kacang Phool (Malaysian Foul Medammas)
Kacang Phool (Malaysian Foul Medammas)
Kacang phool is the Malaysian twist on Egyptian foul medammas. Fava beans are puréed and cooked with onions, garlic, and spices. The bean purée is then topped with a fried egg, jalapeños, green onions, and a light dusting of ground cumin. Crusty bread is used to scoop up the beany goodness. This dish is typically eaten for breakfast and lunch, but you could eat the hell out of this at any hour of the day. So simple, yet unbelievably tasty.
Equipment
- food processor
Ingredients
- 1 tbsp butter
- 1 can fava beans
- 1/2 large onion
- 3 garlic cloves
- 2 tbsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 1/2 tsp ground fennel
- 1/2 tsp chili powder
- salt to taste
Kacang Phool Accoutrements
- fried egg
- jalapeños thinly sliced
- green onions finely chopped
- ground cumin
- crusty bread
Instructions
- Place the onion and garlic in a food processor.
- Process into a paste.
- Melt the butter in a pot over medium high heat. Sauté the onion garlic paste for 3 minutes.
- Add in the spices and cook for 1 minute.
- Purée the fava beans with it’s stock in the food processor.
- Add the puréed beans to the pot. Simmer over medium heat for 5 minutes.
Tetelas Oaxaca
Tetelas Oaxaca
Tetales are a refried black bean stuffed masa cake; much similar in concept to the Salvadoran pupusa. The tetelas are pan fried until crispy and topped with crumbled cheese, sour cream, salsa, and cilantro.
Equipment
- tortilla press
- gallon sized storage bag; cut into 2 sheets of plastic
Ingredients
- 1 cup masa harina flour
- 2/3 cup warm water
- 2/3 cup refried black beans
- vegetable oil for frying
Garnish
- queso fresco crumbled
- cilantro chopped
- Mexican sour cream
- red or green salsa
Instructions
- Mix together the mass flour and warm water.
- Roll into 4-6 equal sized balls.
- Place 1 sheet of plastic on a tortilla press. Place 1 of the dough balls in the center, with the other sheet of plastic on top.
- Flatten to 1/8” thick. Remove the top sheet of plastic.
- Place a heaping tbsp of refried black beans in the center of the pressed dough. Spread it around.
- Using the plastic, fold up the bottom third of the tetelas. Fold back the plastic.
- Fold over the right side at an angle. Fold back the plastic.
- Fold over the left side, creating a triangle. Seal the corners.
- Heat up vegetable oil on a griddle over medium high heat. Place the tetelas on the griddle.
- Fry for 4-5 minutes until crispy.
Yucatán Fried Beans
I love refried beans. This is possibly the easiest and most flavorful recipe to make Yucatán style fried black beans. Toast the onions and habanero. Purée the black beans with the onions. Fry the purée with the habanero until it reaches your desired consistency. That’s it. You can use either vegetable oil or lard to fry the beans in; depending if you want them vegan or not.
Equipment
- blender
Ingredients
- 2 slices white onion
- 1 habanero
- 4 cups cooked black beans with broth
- 2 tbsp vegetable oil or lard
- salt to taste
Instructions
- Dry toast the onion and habanero for 5 minutes in a sauté pan over medium high heat.
- Place the onions and black beans in a blender .
- Purée until smooth.
- Heat up vegetable oil or lard in a sauté pan over medium heat. Pour in the beans. Add the toasted habanero back in. Simmer for 5-10 minutes until the beans are thickened to your liking. Season with salt.
