I haven't posted a recipe in awhile because we've been ramping up some marketing strategies for the farm. This includes teaching some cooking classes and putting a weekly newsletter into our patron's hands when we deliver. This recipe was our inaugural recipe for the newsletter and we heartily enjoy this meal in our own home. I know you will too!
Serves 8 fine folks...
1 package SBMs Organic Rustic Breakfast Sausages
1 Large Yellow Onion - sliced thin
I ea Red, Yellow and Green Pepper - sliced thin
I lb White Cheese like Monterrey or Pepper Jack - grated
I Package (8) Brat or Hoagie Buns (Fayze’s has some great Hoagie buns)
8 SBMs Free Range Eggs
Preheat oven to 500 degrees or “broil” setting.
In a pan heat enough coconut (or comparable high heat oil) and coat the pan. At a high heat, add the onions and peppers and a tsp kosher or other non-iodized salt. Sauté until brown and a bit crusty. Pull the onions and peppers out and cook the sausages on medium heat until brown on both sides. Remove and deglaze with 1/4 white wine. When wine is reduced add onions, peppers and sausages back, cover and remove from heat, set aside.
Whip the eggs with a tbsp water or milk and scramble in pan over medium heat with coconut oil or butter until light and fluffy. Set aside.
Lightly toast sliced buns in oven and spread a layer of mayo and dijon (or stone ground) mustard. Add layer of egg and then the sausage and onion/peppers. Top with grated cheese and place in preheated oven until cheese is just melted. Be careful to watch any exposed bread as it will burn quickly.
Serve with hash browns or grits. Enjoy!