Moving is never fun until you are all settled in your new house. It didn’t help that it was pouring down rain most of the day and we were trying to move furniture in the back of a pick-up. One of the many reasons that we chose to move to Chile in the first place was the food. It sounds funny but the quality of food here is some of the best on the planet.
After the last few days and all of the stress of moving, I thought it would be nice to make something hot and delicious for breakfast this morning. This does take a little while to make each ingredient but it is worth it. I am a morning lark so I started early and it didn’t seem to take that long.
These sausages didn’t exactly taste like Jimmy Dean due to a lack of many spices, but they were still good. Actually, these were much batter than Jimmy’s nasty trash sausage. I used local meat from happy animals that eat non-GMO food. For the English muffins, I used mostly whole wheat flour. For the egg layer I used free-range eggs that we buy locally in our town. The cheese I used is made from the milk of local cows. In fact, some friends of our family have a dairy that provides milk to the company that makes the cheese.
- 1 1/2 cups milk
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 3 tablespoons lard (or butter)
- 1 egg, beaten
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 3 cups whole wheat flour
- 2 - 3 cups all-purpose flour
- cornmeal for dusting
- about 3 tablespoons more lard (or butter) for frying
- Combine milk and lard in a small saucepan over low heat and stir until lard has melted. Remove from heat and sprinkle yeast and sugar over top and stir until dissolved. Set aside for about 10 minutes.
- Mix baking soda, salt, and egg to a large mixing bowl. Pour in yeast mixture and stir to combine. Add whole wheat flour, then add all-purpose flour 1/2 cup at a time until the dough is no longer sticky.
- On lighly floured surface, knead dough for about 5 minutes. Grease a medium bowl and place dough in it. Cover with plastic wrap and place in warm place to rise for about 1 hour until it doubles in size.
- Roll out into layer about 1/2 inch thick and cut into 3 inch rounds using cookie cutter (I used a cup rim). Place on baking sheet, recover, and put back in warm place to rise for about 30 minutes.
- Pre-heat oven to 350 degrees F (180 C). Heat skillet over low heat and cook muffins in batches, cooking on each side for 4 - 5 minutes until browned. Finish cooking in the oven for 8 - 10 minutes.
- 2 pounds or 900 grams ground pork
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon rosemary
- 1 teaspoon onion powder
- 1/2 teaspoon nutmeg
- 1 teaspoon paprika
- 1/4 teaspoon cloves
- 1/4 teaspoon tarragon (optional)
- Combine all ingredients in a large bowl and mix well.
- Form balls of about 1/2 cup and press into patties.
- Cook on each side 5 - 6 minutes until centers are no longer pink.
- 9 English muffins
- 9 sausage patties, cooked
- 9 slices of cheese of choice (I used Gouda)
- 9 - 10 large eggs
- salt and pepper to taste
- 2 tablespoons butter
- Scramble eggs and add salt and pepper to taste. Melt butter on medium skillet over medium heat and
- pour about 1/2 cup portion of egg onto skillet. Cook for about 30 seconds, then fold each side of egg to make a square and flip. Cook until fully done and repeat with remaing egg.
- To assemble sandwiches, use a fork to split each muffin open. Layer egg, cheese, and sausage inside each muffin and serve hot.