- 2 pounds pork shoulder or butt, cut into 1-inch cubes
- 1/2 pound pork fat, cubed
- 3 tablespoons finely chopped fresh sage leaves
- 3 tablespoons minced green onions
- 1 tablespoon Essence, recipe follows
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
In a large bowl combine all ingredients and mix well to combine. Transfer to the refrigerator for 2 hours before grinding.
Grind the meat mixture in a meat grinder or a food processor fitted with a metal blade. Divide the meat into 4 portions and place on 4 pieces of plastic wrap. Shape the meat into log shapes and roll tightly in the plastic, twisting the ends tightly to compress into a tight sausage log. Refrigerate for up to 3 days or freeze for up to 2 months.
When ready to cook, slice the sausage logs into 1/2-inch thick slices and shape into neat patties. Cook in a preheated skillet or cast iron griddle until golden brown on both sides and cooked through, 4 to 5 minutes. Transfer to a paper-lined plate to drain briefly before serving.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
- 2 1/2 pounds baking potatoes, like russets, peeled and cut into 1/2-inch cubes
- 1 pound pork breakfast sausage patties
- 1 cup chopped yellow onions
- 3/4 cup chopped green bell peppers
- 2 teaspoons minced garlic
- 3 tablespoons rendered bacon fat, olive oil, or butter
- 1 1/2 teaspoons Essence
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
6 eggs cooked over easy, recipe follows
Place the potatoes in a pot of salted water to cover by 1-inch. Bring to a boil and cook until just tender, about 5 minutes. Drain well.
Preheat a large nonstick skillet or cast-iron griddle over medium-high heat.
Preheat oven to 250 degrees F.
Fry the sausage patties in the skillet until golden brown and crisp on both sides, about 6 minutes, turning occasionally. Remove and transfer to a small baking sheet and loosely cover with aluminum foil. Transfer to the oven to keep warm while you prepare the home fries. Leave any rendered grease in the skillet.
Add the onions and bell peppers to the skillet and cook in the remaining fat, stirring, until soft, about 4 minutes. Add the garlic, and cook for 30 seconds. Add the rendered bacon fat, drained potatoes, Essence, salt, and pepper, and cook, turning potatoes occasionally with a spatula, until the potatoes are golden and crisp, about 6 minutes. Serve the potatoes with the cooked breakfast sausage and eggs over easy.
Yield: 6 servings
Eggs Over Easy:
- 3 tablespoons rendered bacon fat or butter
- 6 eggs, at room temperature
- Salt and freshly ground black pepper
Preheat a nonstick skillet or cast iron griddle to medium-low and, when hot, add the rendered fat. When the fat is hot, add the eggs and cook, undisturbed, until the whites are set around the edges of the yolk, 1 to 1 1/2 minutes. Carefully use a metal spatula to gently turn the eggs over to cook briefly on the second side, about 30 seconds. Serve immediately.