The Ultimate Turkey Sausage Breakfast Sandwich

The simpler a recipe is the more crucial it is to use great ingredients. You can't cover up inferior ingredients through the cooking process.

For a breakfast sandwich the key components are always your bun and whatever is the main filler in the sandwich. A breakfast sandwich is most often filled with soft ingredients so having a hard bun will likely end with the ingredients being pushed out the other side of the bun as you eat it. Finding a good brioche bun for this recipe is well worth it.

Makes 4 sandwiches

Ingredients

Turkey Sausage

• 9oz turkey leg meat, cleaned of all connective tissue and dices

• 3oz slab bacon, 3/4 diced

• 1tbsp onion powder

• 2tsp garlic powder

• 1tbsp dried sage

• 1tsp dried mustard powder

• 2tsp salt

• 1tsp black pepper, coarse ground

• 1/2 cup ice cold lager

Assembly

• 4 brioche buns

• 3fl oz mayonnaise

• 1tbsp chipotle in adobo, pureed

• 4 eggs

• 4tbsp butter

• 4 slices american cheese

• 2 avocados

• 2 cups alfalfa sprouts

Instructions

Turkey Sausage

1. Place the beer into the freezer to get it ice cold. Test another beer from the case to ensure quality.

2. Lay the turkey and bacon onto a bake sheet in a single layer and place into the freezer for 30 minutes or until the outside is half frozen.

3. Place the grinder assembly (chute, auger, plates, blade etc) into the freezer alongside the meat. By keeping everything very cold when grinding meat it ensures you don’t get any “smearing” during the process which can lead to dry, mealy sausage.

4. Grind the meat into a chilled bowl over ice and mix in the seasoning.

5. Add the ice cold lager and mix with a spoon until the beer is fully incorporated.

6. Continue to mix the sausage aggressively until the meat becomes very tacky.

7. That should have taken some effort, finish the rest of the beer used in the sausage, you earned it.

8. Breakfast patties are best fresh but can be frozen for future use in hunting camp.

Assembly

1. Mix the mayonnaise and pureed chipotle in a bowl and set aside.

2. Form the sausage into 3 oz patties slightly larger in diameter than the buns.

3. Cook the patties in a pan on or a grill until an internal temperature of 160˚F.

4. Meanwhile, melt half the butter in a pan over medium low heat and toast the buns sliced side down until they are golden brown, hot all the way through and extremely hot to the touch.

5. Alongside the buns, season and cook your eggs in butter to you preferred doneness.

6. Place a slice of cheese on top of the eggs while cooking.

7. Build the sandwiches in this order starting at the bottom

   1. Brioche bun heel

   2. Dollop of chipotle mayo

   3. Sliced avocado

   4. Turkey patty

   5. Egg

   6. Sprouts

   7. Dollop of chipotle mayo (on the bun top)

   8. Brioche bun crown

8. Have another beer, cooking ain't easy.