One of my favorite breakfast dishes is Sausage and Gravy, with the pronounced black pepper taste that is inherent in this dish the most enjoyable aspect. While writing a column about Tapas recipes, I had brainstorm. Spanish Tapas recipes most often include not only seafood but the bite of a good, hot chile pepper. One of the favorites is poblanos simmered in cream, one of my favorites as well. Well I am going to combine the best of both worlds, ‘Yanking’ a much beloved southern breakfast recipe into something that truly will wake you up in the morning.
Spanish Style Sausage and Biscuit
I think one of my true inspirations for this dish came from my childhood and what my grandfather and father(the first two Yankee chefs)always instilled in me. Breakfast sausage should always have that extra kick of black pepper, be it links or homemade ground pork (for your own patties) or cooked and mixed with milk gravy to be poured over biscuits. W.A. Bean’s sausage patties has that “just right” flavor that you want in your breakfast sausage and the sound of it splattering while cooking in a skillet reminds you of your parents cooking it. Bean’s is just THE pl;ace to go for this breakfast treat.
If one hot spice is good enough for us Yankees, why not an even hotter spice? If you want more bang for your buck, use any variety of hot chile peppers, such as habanero, Piquillo or jalapeno.
2 T. butter or margarine
1 Poblano, sliced lengthwise and seeded
Half small onion, peeled and sliced
2 c. light or heavy cream
1/2 t. salt
1/4 t. black pepper
1 biscuit, cut in half and grilled
2 Bean’s Sausage Patties, grilled
In a medium saucepan, over low heat, melt butter. Add onions and peppers and saute until soft. I prefer my vegetables with a little char look and taste to them and if you do too, raise the heat to medium and cook accordingly. When onions and peppers are crisp tender, add cream, salt and pepper and simmer until hot, slightly bubbling and thickened.
Meanwhile, place the two biscuit halves on plate and top each half with a cooked sausage patty. Pour the prepared cream sauce over the top and enjoy the heat.
Now if you would rather wake up to something a little milder, yet with the taste that you will remember without the heat you want to forget, try this ‘shortcut’ recipe for some sticky sweetness.
Apple Walnut Sticky Buns
2 T. butter or margarine, softened
1 apple, peeled, cut into 1/2-inch cubes
3/4 c. chopped walnuts
1/2 c. brown sugar
1 can (12.4 oz.) refrigerated cinnamon rolls with icing
Heat oven to 375°F. Generously butter 8 regular muffin cups. In bowl, mix apples, walnuts and brown sugar; divide evenly among muffin cups. Separate cinnamon rolls; reserve icing. Place 1 cinnamon roll in each cup. Bake 12 to 14 minutes or until tops are golden brown. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan. Remove lid from icing; microwave 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.