What a great weekend breakfast!
Organic breakfast sausage, cinnamon Yorkshire puddings with maple syrup,
steamed asparagus and scrambled feta eggs.
I had an idea one day of making a simple breakfast bun in place of pancakes. These soft easy to make Yorkshire puddings resemble a cross between a doughnut and a pancake with less fat, no sugar, less time and very little mess.
The breakfast sausage can be made ahead and freeze very well. Simply pop a few frozen sausages in the oven with a little drizzle olive oil and maple syrup and they are golden brown and ready to eat in ten minutes.
I won't post the recipe for scrambled eggs and steamed asparagus because all I do is beat 4 eggs (serves 2) with about 2" square chunk of grass fed sheep feta and a bit of ground black pepper, then fry in olive oil until cooked.
For The Sausage (Make ahead and freeze - Makes 24)
Grind in a meat grinder 4 cups of boneless skinless meat (I used chicken thighs, some skin is ok)
Thoroughly mix the following into the meat:
2 Tbs of your favorite organic salsa
2 tbs raw honey
2 tsp organic onion powder
1 tsp organic garlic powder
1 /2 tsp organic curry powder and/or organic chili powder
1/2 tsp organic cayenne
1/2 tsp organic cracked pepper
1 tbs Celtic salt
1/4 cup of organic flour
Make into 24 meatballs
Bring a large pot of water to a boil.
On a floured surface roll each meatball into a sausage shape coating the outside in flour (this acts as the casing)
Carefully dump the sausages into the boiling water. Boil for 10 minutes until they all float. Fish them out with a slotted spoon or strainer rub them with a little organic olive oil. When cool package and freeze.
Cinnamon Yorkshire puddings with Maple Syrup
(makes 4 medium sized puddings)
1/4 cup + 1 tbs organic flour
1 medium grass fed egg
125ml organic soy milk (or grass fed milk)
1/2 tsp cinnamon
2 tsp sunflower oil (for the pan)
Preheat the oven to 425º
Put all the ingredients (except the oil) in a bowl and whisk together to form a fairly thick batter.
Put 1/2 tsp oil into each of 4 sections of a muffin tin and place it in the oven for about 5 minutes to make sure it is really hot before adding the batter.
Divide the batter evenly into the 4 hot sections and place the tray back in the oven for 15-20 minutes until the puddings have risen and crispy on top.
Serve hot with organic maple syrup poured into the well.