Shameless Self Promotion Number 1971

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Photo by Renee Comet and Styling by Yours Truly

We made a Lamb Sausage Breakfast Sandwich  for the Meat and Livestock Australia people. I love working with them. This is not meat that comes in a weird styrofoam container, alienating it from the animal it was. This IS the animal. Face it and embrace it and cook it with zest. And, apparently,  find it transformed into lamb sausage as another roadside attraction in Australia. Let’s get in the car, shall we? After a flight to Australia.

We were told this is a typical Australian breakfast sandwich. Something a person can pick up along the road on an early morning drive. I would. In Australia. How bout next week?

Here is a Bon Apetit story about Australian Brekkie. I read it with skepticism and giant flakes of salt. I want to be a believer. And I also want to think that not ALL of Australia is so flakin’ chic. I sincerely hope they have not all drunk the Donna Hay Kombucha Koolaid.

Not to knock Donna. Or kombucha. Whoopsie, I already did, although I sincerely like them both, Donna more than kombucha, and both as much as we all love BREAKFAST. You sleep, you get up, you are in Australia where the people are sturdy, gusto-deluxed, super-charged, funny, game, and appetite-driven. When they talk about food, the Australian accent makes everything sound delicious and oh-so-slighty off color. Ohyum! Sensorama!

And now, to talk about Australian breakfast as the meal that is any breakfast. It gets you started and let’s you know that there IS life after breakfast. No more exclamation or explanation points. Simply filling. Something to keep your two feet on the ground.

Roadside Breakfast Lamb Sausage Sandwich

Servings

4

It’s incredibly easy to make your own lamb sausage, with a touch of sweetness from maple syrup. Then your breakfast-to-go is ready in minutes.

Portion size: 1 sandwich

Ingredients:
Lamb breakfast sandwich:

1 pound ground Australian lamb
1 tablespoon maple syrup
1/2 tablespoon chopped fresh sage leaves
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon minced garlic
1 1/2 tablespoons vegetable oil

Sandwich:

4 toasted jumbo English muffins
2 tablespoons mayonnaise
4 scrambled eggs
4 slices American cheese

Method:
For the sausage:
In a large bowl, combine the ground lamb, maple syrup, sage, rosemary, salt, pepper and garlic. Mix well, divide into 4 equal portions and form into flat patties.

To cook: In a large nonstick sauté pan or griddle over MEDIUM-HIGH heat, add the oil and cook the lamb patties for 5 minutes, turning once, or until cooked through.

To serve: Spread ½ tablespoon of mayonnaise on the inside of each toasted English muffin. Next, divide the scrambled eggs equally among the English muffins. Top each with 1 lamb sausage patty and 1 slice of American cheese. Serve immediately.

Chef notes: Quickly dip your cheese in hot water before placing it on your sandwich for that instant restaurant-quality melted cheese look.

Recipe here.

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