Turning a Bacon Egg and Cheese Breakfast Sandwich into a Sausage Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Petro
Late to the comments but wanted to pass this story. My favorite is ham, egg, cheddar (Tillamook, tomato, and mayo breakfast sandwhich. actually called the Gunny Special from Camp Lejeune in the mid 80s. To current. I'm recovering from a jaw cancer surgery, and blending everything to liquid (family gifted a Vitamix for Christmas. Not a sausage but this video and current circumstance inspired all sorts of food into the blender (McBungles quarter lber, homemade stews, a carbonara, and any number of protein and veg. Cheers!
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Late to the comments but wanted to pass this story. My favorite is ham, egg, cheddar (Tillamook, tomato, and mayo breakfast sandwhich. actually called the Gunny Special from Camp Lejeune in the mid 80s. To current. I'm recovering from a jaw cancer surgery, and blending everything to liquid (family gifted a Vitamix for Christmas. Not a sausage but this video and current circumstance inspired all sorts of food into the blender (McBungles quarter lber, homemade stews, a carbonara, and any number of protein and veg. Cheers!
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Steven
Guys I've been doing custom sausages for over 20 years now this one is called everything breakfast sausage my shop in Southampton boasts 150+ flavors and countingting. everything breakfast= bagel cheddar scrambled eggs hash browns maple syrup and a coffee Chile sage mixture. maybe next you'll take my LI deli chicken cutlet sandwich sausage. mildly jealous of your marketing. lmk when you can make Rick and Morty szechuan sauce sausage
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Guys I've been doing custom sausages for over 20 years now this one is called everything breakfast sausage my shop in Southampton boasts 150+ flavors and countingting. everything breakfast= bagel cheddar scrambled eggs hash browns maple syrup and a coffee Chile sage mixture. maybe next you'll take my LI deli chicken cutlet sandwich sausage. mildly jealous of your marketing. lmk when you can make Rick and Morty szechuan sauce sausage
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Ian
Very Imaginative, Innovative & creative guys, aBig WowThe fresh eggs concern me on health, hygiene & storage issues? Why not use egg powder? Definitely worth a try for a brunch, great eye opener there. I will use whole cream milk powder as a binder & for a deeper creamer taste on the palate. Would have been nice to see some of the samples grilled.
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Very Imaginative, Innovative & creative guys, aBig WowThe fresh eggs concern me on health, hygiene & storage issues? Why not use egg powder? Definitely worth a try for a brunch, great eye opener there. I will use whole cream milk powder as a binder & for a deeper creamer taste on the palate. Would have been nice to see some of the samples grilled.
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Johnny
It's like you have the 'Meat Hook' company with it's other staff (Butchers, counter clerks, cleaners, etc) and then you have these two guys, the 'Super Troopers' of the place out in left field just stuffing birds into other birds and making coffee and cigarette sausage lol
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It's like you have the 'Meat Hook' company with it's other staff (Butchers, counter clerks, cleaners, etc) and then you have these two guys, the 'Super Troopers' of the place out in left field just stuffing birds into other birds and making coffee and cigarette sausage lol
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MechaEmperor7000
The only thing that annoys me about this is that, unlike other cooking shows, you can't really make this at home unless you have experience with sausage and the equipment. Please tell me these are for sale somewhere. I will travel across the country to buy them.
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The only thing that annoys me about this is that, unlike other cooking shows, you can't really make this at home unless you have experience with sausage and the equipment. Please tell me these are for sale somewhere. I will travel across the country to buy them.
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Mike
OK, so to make this really work, you still need a bun or roll/croissant to serve it in. so, why not leave the cheese out to be added post cooking as a topping in the bun or roll its served in. same with the hot sauce? Now you can have it street cart ready like a hot dog.
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OK, so to make this really work, you still need a bun or roll/croissant to serve it in. so, why not leave the cheese out to be added post cooking as a topping in the bun or roll its served in. same with the hot sauce? Now you can have it street cart ready like a hot dog.
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VANILLA
I honestly feel that bacon egg and cheese needs to be on well toasted english muffin. Instead of the bread crumbs and potato rolls being used try toasting english muffins to almost well done the grinding them into breadcrumbs and use those instead.
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I honestly feel that bacon egg and cheese needs to be on well toasted english muffin. Instead of the bread crumbs and potato rolls being used try toasting english muffins to almost well done the grinding them into breadcrumbs and use those instead.
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Jake
Aside from putting tobacco leaves in a sausage being able to kill people, a coffee and cigarettes sausage sounds just HORRIBLE. Sounds like maybe you could get some one time joke buys with a product like that, but not much more.
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Aside from putting tobacco leaves in a sausage being able to kill people, a coffee and cigarettes sausage sounds just HORRIBLE. Sounds like maybe you could get some one time joke buys with a product like that, but not much more.
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Fake
I don't understand using ingredients that are un-curable in a sausage. Maybe I don't know anything at all, in fact I admit that I don't, but I feel like a sausage shouldn't go out of it's way to be more perishable.
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I don't understand using ingredients that are un-curable in a sausage. Maybe I don't know anything at all, in fact I admit that I don't, but I feel like a sausage shouldn't go out of it's way to be more perishable.
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nhpja65
FIFTEEN DOLLARS A POUND? Who TF can afford that? If I start with Sausage at 2. 50 a pound, and add ingredients to STRETCH it, how can I justify 15 F'in a pound? I know it's NY, but that is KOOKY talk.
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FIFTEEN DOLLARS A POUND? Who TF can afford that? If I start with Sausage at 2. 50 a pound, and add ingredients to STRETCH it, how can I justify 15 F'in a pound? I know it's NY, but that is KOOKY talk.
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