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FEATURE: COOKING LOCAL Ultimate Brakfast Sandwich

July 02, 2010


            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 fresh eggs

-4 fat slices of ripe brie-type soft/stinky cheese, preferably warmed to room temperature

-about 1 cup fresh arugula leaves, washed and dried

-2 fat slices of fresh tomato

-about two 1/4 “ sliced rounds of peeled red onion

-1 teaspoon pesto

-2 tablespoons mayonnaise

-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 done.

            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.

            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 breakfast completed.




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