I love brunch. My husband loves brunch and we have now gotten into the habit of having brunch almost every weekend. If you do enjoy the luxury of relaxing a little on weekends (a very real luxury in this day and age, and one that eludes Mr K on most weekends), brunch could be that much more amazing. And the good thing about Valentine’s day this year is that it falls on a Saturday. So if you’re on the lookout for a great brunch idea to get your Valentine’s day off to a fantastic start this year, or you just want to enjoy the little things in life (like a weekend morning to wind down a little and savour what you eat for a change), I have just the thing for you – Chargrilled Asian Spiced Breakfast Sausage and Bubble & Squeak Stacks! And if you’re in the mood, go ahead and follow it up with a mimosa or a fruity cocktail next Saturday and raise that toast to your valentine!
This post comes with two recipes. The first is the Asian spiced pork breakfast sausage (or patty), which is a result of my husband’s ‘enthusiasm’ for meat and my desire for a spicier breakfast sausage. And as you know we both love our spices! Since we both love chargrilled flavours, I cooked these on high flame for a shorter time (keeping the patties thin) for the chargrilled look. But you can of course keep the flame low and cook it slow instead, if that’s what you prefer.
The second is the vegetarian option of Bubble & Squeak, which is one of my favourite ways to eat potatoes. Apart from the fact that I find it super fun to say bubble & squeak, I also love this recipe because it’s a really delicious way to use leftover roasted veggies. This is a typically English dish which traditionally involves potatoes and brussels sprouts, but here I have used potatoes, spring onions, red cabbage, carrots and herbs. And it’s sooooo good! Plus I love all the colours! Look at them. On dreary winter days like these, colours like that really brighten up my day! Not to mention all those amazing flavours too.
I also made homemade mayonnaise where I subbed the vinegar with some rice wine vinegar. Regular mayonnaise, Hollandaise or Kewpie mayonnaise will also work just as well.
I served these stacks with home made burger buns so that we had something to mop up all the deliciousness that was left on the plate in the end. You could even put everything between the burger buns and have it like a burger if you wish. I made the buns using a recipe from Date Night In by Ashley Rodriguez from Not Without Salt. I have already made so many things from this book and I highly recommend it. It’s a great book that you need to get your mitts on!
- 3 - 6 patties of Bubble and Squeak (Recipe below)
- 6 patties of Asian Pork Sausage Patties (Recipe below)
- 2 crispy bacon strips per person
- 1 crispy fried egg per person
- Mayonnaise, to serve.
- Stack 1-2 Bubble & Squeak and 2 sausage patties with the bacon and a crispy egg on top.
- Spoon over a dollop of Mayonnaise, Hollandaise or Kewpie and toast or bread roll on the side.
- 1 lb ground Pork Sausage (try not to use lean pork, as this will make the sausages quite dry)
- Spice Paste
- 2 tbsp Schezuan peppercorns
- 4 cloves of garlic
- 10g of ginger
- 3-4 green onions, ends trimmed
- ½ tbsp sugar
- 2 tsp fennel seeds
- 2 tbsp soy sauce
- 2 tbsp oil (2 tbsp oil more, if you're using a lean protein)
- Oil for pan frying
- Place all the ingredients (except the pork mince) in a spice grinder and pulse until you get a smooth spice paste.
- Save 2 tbsp and add the rest of the spice paste to the pork mince. Mix well to incorporate the spices into the meat. Divide the meat into 6 portions (about 3oz each) and form patties.
- Leave the patties to marinade for a few hours to overnight. Make sure you separate the patties with parchment paper to prevent them from sticking together.
- Bring the patties to room temperature. Heat up an oiled non-stick pan, on medium high heat to cook the patties.
- Brush some of the extra spice mix on each side of the sausage patties and grill them 3-4 minutes per side. Leave them in the oven to keep them warm, if serving right away.
- 1lb / 450g floury potatoes (like Russett), boiled and peeled
- 4 oz/ 115g carrots, diced
- 2 oz / 57g cabbage, diced
- ¼ cup chopped herbs (I used cilantro and parsley)
- 1 egg
- 3 -4 tbsp cream
- 3-4 spring onions sliced
- Salt and pepper
- Oil for pan frying
- In a pan, heat the oil and add the diced carrots, a pinch of salt and pepper. Saute until the carrot starts to soften (about 2-3 minutes, depending on the size of the carrot), Remove from the pan and set aside.
- In a bowl, add the cooked potatoes (chopped not mashed), cooked carrots, cabbage and spring onions. Mix them with your hands (some potatoes are going to get mashed, but I prefer not to mash all of it, I like chunks of potatoes in there).
- Add about ½ tsp salt, 1 tsp pepper, 1 beaten egg and the cream and mix until everything is incorporated. Add more salt and pepper to taste.
- Make 6 patties out of this potato mix, and cook each of them in a heated and oiled pan about 2-3 minutes per side until it turns golden brown and is crispy. Leave it in a warm oven until you're ready to serve. You can store them in an airtight container and heat them up on a pan or in the oven before you serve as well.
Let me just say that this was a winner. An absolute winner! The breakfast sausages (patties) were really moist and flavourful. The flavours of the pork and all the spices come through really well. As you can see in the picture above, I topped them with some crispy spiced bacon (I strongly believe that bacon makes everything better!) and a crispy egg with a beautiful runny yolk.
The bubble & squeak was actually my favourite! The colours were so enticing and the flavours amazing! Take note though that these don’t bind together completely, so they break apart easily. I like it this way though, the textures are fantastic, but you could prepare it like a mashed potato cake too if you prefer.
Have I told you that I have an obsession with eggs? An obsession with cooking perfect eggs to be precise. I like them crispy on the edges with the perfect runny yolk. The “icing on the cake” for me with this breakfast stack was definitely the beautiful egg on top with that golden runny yolk that dripped over the edges and moistened everything else with its deliciousness!
See what I mean? 🙂
In case you’re looking for ideas to dress up this brunch meal even more, why not enjoy it with a refreshing drink like my Strawberry, Apple Lemonade Cocktail and then maybe follow it up with an amazing dessert like my White Caramelized and Boozy Raspberry Tarts!
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