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Sausage pizza for breakfast

February 01, 2012|Scott Anderson | Culinary Passion

This recipe is a deviation from a one-pan breakfast to more a one-pita breakfast.  We will be making another breakfast recipe, something a little fun for everyone, which can be very creative if you make your own sausage for this recipe.

Yes, you heard me right — make your own sausage.

The sausage recipe is easy and uses chicken and apples to make nice sausage. Then you'll incorporate that into a breakfast pizza that will wake up a sleeping giant. 

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.



Chicken sausage patties

5 tablespoons butter

1 apple, favorite variety (peeled & small diced – you can substitute a pear)

2 shallots, minced

2 cloves of garlic, minced

1 teaspoon sea salt

1/4 teaspoon crushed black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon cayenne pepper (less for a milder version)

1 pound boneless chicken breasts

1/2 pound bone-in chicken thighs



Melt 2 tablespoons of butter in a cast iron skillet. Then add the apple, shallots and garlic. Cook over medium high heat, stirring until onion is translucent and tender.  Remove from the pan, put into a large metal bowl, and set aside to cool.

Add salt, pepper, thyme, sage, cayenne pepper to onion mixture and blend well with your hands to combine. In a food processor or grinder, process chicken, grinding it until the mixture is the same ground consistency.

Add to the onion mixture and mix well until blended. Do not over mix, just enough until combined.

Take and divide into 10 balls and press each ball into a patty.

Bring your cast iron skillet up to medium heat and melt the remaining 3 tablespoons butter.

Add in the patties, making sure not to crowd the pan, cooking for 8 to 10 minutes or until patties are golden brown and the internal temperature is 165 degrees.

Remove from pan, place onto paper towels, and enjoy. Be sure to freeze or refrigerate several for the next dish.



Breakfast pizza

4 pita flatbreads (no pocket)

4 ounce lite cream cheese, room temp

1 ounce canola oil

4 large eggs

2 tablespoons milk

2 dashes pepper

1 heavy pinch sea salt

4 chicken sausage patties, crumbled

1/4 cup sweet peppers, thinly sliced or diced

1 cup shredded 4-year-old cheddar


Preheat the convection oven to 375 degrees.

Spread 1 ounce of lite cream cheese on each pita and set onto a sheet pan. Heat oil in a cast-iron skillet over medium heat. Combine eggs, with milk, salt and pepper and whisk to blend, then pour into skillet. Cook, stirring until eggs start to stiffen, and hold together.

Remove from the pan and divide equally between the pita shells. Top with crumbled sausage patties, diced sweet peppers, and cheese. Bake for 10 minutes until pizzas are hot and cheese is melted and bubbly.

Remove from the oven and enjoy. Serve with a side of salsa, guacamole and sour cream.

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