Rusty Bowers
Chef
Ingredients & Directions
Directions
Chicken and Sage Breakfast Sausage
1 lb
4 oz
Bacon, diced
4
Sage leaves, minced
1/4 teaspoon
Cayenne Pepper
1/4 teaspoon
Nutmeg
1/2 teaspoon
Kosher salt
4
Eggs
4
Slices of good bread
Salted butter, at room temperature
- Pulse the chicken, bacon, sage, cayenne, and nutmeg in a food processor, pausing to scrape the sides of the bowl with a spatula, and pulse until the mixture resembles ground meat. Transfer to a mixing bowl.
- Heat a sauté pan over medium heat. Remove one spoonful and cook in the pan to an internal temperature of 165ºF to check seasoning. Adjust seasoning if necessary.
- Form the ground meat into 4 even patties and cook in the same sauté pan to an internal temperature of 165ºF.
- Transfer the patties to a plate lined with paper towels.
- Leave about 1 oz. of drippings in the sauté pan and discard the remaining drippings.
- Toast the bread.
- While the bread is toasting, crack the eggs into a mixing bowl. Whisk to evenly combine the yolks and whites.
- Cook the eggs in the sauté pan over medium-high heat until desired doneness.
- Spread the butter evenly on toast. Arrange 4 plates with toast, scrambled eggs, and sausage.
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Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken and Sage Breakfast Sausage
1 lb
4 oz
Bacon, diced
4
Sage leaves, minced
1/4 teaspoon
Cayenne Pepper
1/4 teaspoon
Nutmeg
1/2 teaspoon
Kosher salt
4
Eggs
4
Slices of good bread
Salted butter, at room temperature
- Pulse the chicken, bacon, sage, cayenne, and nutmeg in a food processor, pausing to scrape the sides of the bowl with a spatula, and pulse until the mixture resembles ground meat. Transfer to a mixing bowl.
- Heat a sauté pan over medium heat. Remove one spoonful and cook in the pan to an internal temperature of 165ºF to check seasoning. Adjust seasoning if necessary.
- Form the ground meat into 4 even patties and cook in the same sauté pan to an internal temperature of 165ºF.
- Transfer the patties to a plate lined with paper towels.
- Leave about 1 oz. of drippings in the sauté pan and discard the remaining drippings.
- Toast the bread.
- While the bread is toasting, crack the eggs into a mixing bowl. Whisk to evenly combine the yolks and whites.
- Cook the eggs in the sauté pan over medium-high heat until desired doneness.
- Spread the butter evenly on toast. Arrange 4 plates with toast, scrambled eggs, and sausage.
