Classic English Breakfast

One of the things that we enjoy eating wherever we travel is a classic English or Irish breakfast. It is one of those perfect “breakfast for dinner” meals that is simple and tasty. Traditionally it is served with blood sausage, also called blood pudding, but we weren’t able to get that from our butcher. It is a unique combination of eggs, beans, sausage, ham, mushrooms, and tomatoes that isn’t typically found in the United States unless you happen to visit an English pub. Not only is it delicious but it is very filling. The baked beans are always a simple, ketchup-based style bean that aren’t overly sweet. Here is our version of a traditional English breakfast.

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Cooking the sausages

INGREDIENTS
• 4 Large Eggs
• 6 Breakfast Link Sausages
• 4 Slices of Canadian Bacon
• 1 cup Button Mushrooms- sliced
• ¾ cup Cherry Tomatoes- sliced in half
• 1 16 oz can Baked Beans
• 4 slices of White Toast- buttered and cut diagonally
• 1 tbsp Vegetable Oil
• 1 tbsp Unsalted Butter
• Salt and Pepper to taste

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Tomatoes and Mushrooms

INSTRUCTIONS
Preheat an oven to 250 degrees. Heat the oil and butter in a large skillet over medium-high heat and add the mushrooms. Simmer the mushrooms until golden brown. Set the mushrooms aside and add the sausage links to the skillet. Brown the sausage on all sides until fully cooked, about 10 minutes (we cooked a full package). Heat the beans in a small saucepan over medium-low heat. Remove the sausage and place on an oven-safe plate, cover, and place in the oven to keep warm. Put the Canadian bacon into the pan and cook until both sides are browned. Add the bacon to the plate with the sausage, recover, and place it back in the oven. Add the tomatoes to the skillet along with the mushrooms and cook until the tomatoes start to blister. Remove them from the pan and put them on an oven-safe plate, cover, and put them into the oven to keep warm. Start toasting the bread and crack the eggs to place them in the skillet. If necessary, add more butter to the pan. When the egg whites are no longer translucent, add 2 tablespoons of water and cover. Cook for 2 minutes, being sure that the yolks are still runny. Butter the toast, plate, and serve. Serves two.

 

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Canadian bacon
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Final dish

 

 

Homemade Sloppy Joes

You can find various styles of beef sandwiches, beef on a stick, or beef pockets like empanadas throughout the world. The sloppy joe sandwich is uniquely American, though, and something that many people will relate to their childhoods. Most people grew up making sloppy joe sandwiches using sauce from a can, but it is possible to make it from scratch with fresh ingredients. We found that making homemade sloppy joes was not only easy, but the taste was better than what you can get from a pre-made sauce. You also have the option to make a different twist on the dish as well, perhaps making it a little spicy, but we chose to go with a traditional approach.

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Fresh Ingredients

INGREDIENTS

  •  1 lb Ground Beef
  •  1/2 Medium White Onion – diced
  •  2 cloves Garlic – minced
  •  1 Red Pepper – diced
  •  3/4 cup Ketchup
  •  1 dash Worcestershire Sauce
  •  2 tbsp Brown Sugar
  •  1 tsp Dijon Mustard
  •  Salt and Pepper to taste
  •  2 cups Water
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Beef and Peppers

INSTRUCTIONS

Place the ground beef and onion into a large skillet and heat over medium-high heat, breaking the ground beef up as it cooks, until the meat is browned and the onion is soft, about 10 minutes. Add the garlic and pepper and cook for another 2 to 3 minutes. Add 1 cup of hot water and stir, being sure to scrape the bottom of the skillet to incorporate all of beef bits into the sauce. Add the ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt and pepper. Add another cup of hot water, bring to a simmer, reduce the heat to medium-low and cook until the sauce is thick and the liquid has been reduced, about 40 minutes. Serve on buns.

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Reducing the Sauce
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Creating a Traditional Sloppy Joe Sauce
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Finished Sandwich

 

Butcher’s Sausage with Peppers and Onions

When we lived in Frankfurt, there was a butcher located on the corner of our street where we would go and buy fresh meats for dinner. Here in Colorado, we have to go a little bit further to get to a butcher, but it is well worth the effort. Everyone talks about farm to table cooking, but for home-cooks it isn’t always as easy. We also go to a local farmer’s market every weekend to get fresh vegetables. This is a meal that definitely reminded us of Germany, not just because of the sausage, but also because of using the fresh ingredients with no preservatives. Butcher’s sausage is a sausage that is made up of meat scraps that the butcher saves as they trim up different cuts of meat. Our sausage had pork, beef, duck pate, chicken liver, and chicken. It sounds like a crazy combination, but it tasted really good. Obviously, this recipe works well with bratwurst, beef sausage, or almost any type of sausage. You can also use green pepper if you’d like, but red and orange peppers are a little sweeter. Because the sausage has a lot of seasonings inside of it, there isn’t any reason to add anything other than some salt and pepper.

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Peppers and Onion from the Farmer’s Market

INGREDIENTS

  •  Two Links of Butcher’s Sausage
  •  1 Red Pepper – sliced
  •  1 Orange Pepper – sliced
  •  1/2 Red Onion – sliced
  •  2 tbsp Vegetable Oil
  •  2 Buns or Hoagie Rolls
  •  Dijon Mustard
  •  Salt and Pepper to taste
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Browned Sausage and Caramelized Vegetables

INSTRUCTIONS

Heat a large skillet with the oil over medium-high heat. Be sure to slice the peppers and onion into similar size strips. Place the peppers in the pan and sauté them for about 5 to 6 minutes, until they start to soften. Add the onion, season with salt and pepper, and continue to sauté until peppers and onion begin to caramelize, about another 4 to 5 minutes. Butterfly the sausage and place them into the center of the pan, moving the peppers and onion towards the edge of the pan, and cook for about 3 to 4 minutes per side until the sausage begins to brown. Spread the mustard onto the bun, place the sausage cut-side down, and cover with peppers and onion.

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Sautéing the Peppers and Onion
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Sausage and Pepper Sandwich