Sunday, December 6, 2009

Breakfast burritos

Having one's own meat grinder is a wonderful thing - especially if you love sausage. I woke up dreaming of a breakfast burrito. Having just received our OPO eggs and with cheese and flour tortillas in the fridge,  most of the key ingredients were at hand. We also had prepared some breakfast sausage during our recent sliders meal. The stage was set...

The Method (Breakfast Sausage ala Alton Brown)
  • 2# pork butt, diced into 1/2" pieces 
  • 1/4# salt pork, diced
  • 2 tsp kosher salt
  • 1 1/2 tsp black pepper, ground 
  • 1 1/2 tsp dried sage leaves
  • 1 1/2 tsp thyme leaves
  • 1/2 tsp rosemary leaves
  • 1 TB brown sugar
  • 1/2 tsp allspice (or nutmeg - still out)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp red pepper flakes

  1. Combine the seasoning and meat. 
  2. Place in the freezer for 1/2 hour to allow the meat to become firm.
  3. Grind.
The Results

If you haven't ever made your own sausage, it's an entirely different eating experience than store-bought varieties. The flavor is more subtle and the texture less uniform. It is also much less salty and tastes - in my mind - fresher, with an almost sweet undertone.

I don't need to relate the construction of a breakfast burrito: scrambled eggs, cheese, sausage, a bit of sour cream and salsa on the side. But - oh, wait - hash browns!  You have to add hashbrowns, too. Delicious - through-and-through!

The Method (Hashbrowns)

It's tempting to use frozen hashbrowns, but they take only a few minutes longer to make from scratch.
  1. Grate 2-3 large yellow potatoes (a cheese grater works beautifully)
  2. Grate 1/2 onion
  3. Combine the potatoes and onion.
  4. Squeeze handfuls of the mixture mercilessly over the sink. Remove as much water as you can.
  5. Season with salt and pepper.
  6. Cook in a little oil and butter over high heat until golden brown.

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    Kudya Bwino Bwino (Eating Well) © 2009