Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
Love experimenting with sausage recipes. Has anyone ever tried to incorporate eggs in sausage, sort of like a sausage quiche? Would it even be possible?
TexLaw Team Orange PK100 Sous Vide Power User
Do you mean raw eggs? I can see that working well as a binder. I suppose if you use enough egg and cook it right, you probably can get a bit of fluffiness from the egg, but you’d have to give it a whirl to see.
You’ve given me a fun idea of doing a Scotch egg sausage, though. Instead of packing a boiled egg with sausage, it could be fun to grind and mix boiled eggs in and make links. Just a lark.
Austin Team Orange Walton's Employee Admin
Chef I love that idea! I want to try it with chorizo and beans. Make a chorizo eggs and beans sausage! In theory, I think it would work, but I’ll have to do a bit of checking.
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Austin on last edited by
Austin I’m thinking you would scramble the eggs. Chorizo and beans would be a great Tex-Mex flavor. Might use corn flour as binder to taste more like a breakfast taco. I was also thinking about Quiche, swiss cheese, eggs, and any meat like ham, bacon, and even spinach. I know that scrambled eggs, if left open will tend to turn greenish, most unappealing. I, so far, have found nothing on the internet or any of my sausage books.
calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Chef on last edited by
Chef That is a super idea! Get the whole breakfast flavor combination in one bite. I can definitely see that Tex Mex flavor, especially when the taste of coffee blends with the jalapeno peppers. Love that taste. Other combinations as well. I cannot wait to here some definite been there, done that ideas & comments.