July 02, 2010
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"">So for a couple of these perfect
breakfast sandwiches we’ll need:
-about ½ pound deer and elk sausage, or substitute any country pork sausage, the fresher the better.
Avoid any sausage with ingredients you can’t pronounce.
-4 slices sourdough
bread (or just two pieces cut in half if the loaf is gigantic)
-2 extra large farm
-4 fat slices of ripe brie-type soft/stinky cheese, preferably warmed to
-about 1 cup fresh arugula leaves, washed and dried
"MsoNormal">-2 fat slices of fresh tomato
-about two 1/4 “ sliced rounds of
peeled red onion
-1 teaspoon pesto
-a little bit of butter or olive oil
"">Start out by forming the sausage
meat into two patties roughly the size of your sourdough bread. Sizzle it on a medium heat in a cast iron pan. If
you are caramelizing some onions, you can start them in a separate pan on a medium high heat with the butter or
olive oil. If you do have some more time, you can sauté the onions in the sausage pan after the patties are
"">Either way, brown the patties on
both sides, which should take about 5 minutes per side or so. And the onions are good when they are translucent,
but even better if you can turn them down to medium-low and carmelize them until golden brown. It all depends on
how much time you want to put into it.
"">When the onions are done, set them
aside. And when the sausage is browned and the liquid running clear it is done, set it aside wrapped up in
aluminum foil. Add a little more butter to the pan, wait until it starts to bubble a bit, and crack in the eggs. I
like my eggs fried over easy, because the yolk runs out over everything. But of course this is a matter of
personal taste. Poaching is perhaps the healthiest and most refined, but it’s also a more advanced
technique. Scrambled eggs are tried and true, quick and hard to screw up.
style="">While you’re cooking
the eggs by you’re preferred method, toast the sourdough bread. Or, you could move the onions out of their
pan and grill the bread over a medium heat.
"">When the eggs are cooked and the
bread is toasted, mix the mayo and pesto together to make a sauce. Spread this deliciousness on the bread, add
your warm burger-sized deer sausage patty, layer on the brie cheese, sautéed onions, arugula, and tomato.
Finish off with a grind of black pepper and stand back in wonderment before devouring.
"">A really easy accompaniment for
this would be herbed oven roasted potato, an alternative to homefries. Just rinse and cube a few new potoatoes,
toss with oil, fresh chopped herbs, and maybe some grated parmesan, Romano, or tome cheese.
"">Preheat the oven to 425 degrees.
Wash 2 pounds red new potatoes and cut into 1 inch cubes. Place the potatoes on a baking sheet and drizzle with
olive oil (about ½ cup). Chop 1 tablespoon thyme, basil, rosemary, and/or parsley. You can’t really
overdo it on the fresh herbs, except for maybe the rosemary. Toss on about 1 teaspoon seasoned salt and a dash of
paprika. Of course we’ll need plenty of ground black pepper. If you’d like, toss in about ½ cup
shaved parmesan cheese. And with local garlic scapes available I’m going to chop up and add about a cup of
those as well.
"">Mix all the ingredients around with
a spatula or your hands and bake for about 30 minutes. Check the potoatoes and shake them to flip them over. Add a
little more oil if they are dry, along with perhaps a tap more parmesan cheese. Return to the oven for another 20
-30 minutes or until they are a bit crispy and browned. Let them stand for a couple of minutes and serve with the
egg sandwich. Perhaps a few local cherries and berries to adorn the plate, and we’ve got our masterful