Sunday Brunch with a Cajun Fatty...

got up early this Sunday morning...

here's how it went... click on the picture..

tomslusher said:

A breakfast fatty with a bread layer on the outside, now that is interesting. Can the smoke get into the meat? If you do it without the bacon weave, will the bread get too done? Anyone else have experience with this? Or is Garnaal the first?

So many questions!!! Being from Minnesota I don't have access to many of the ingredients in the video, but I can improvise easily enough.

I'm thinking JD sausage flattened, light coat of pure, homemade maple syrup, precooked bacon, 3 scrambled eggs and then rolled up and covered in the bread dough. I have yet to perfect the bacon weave so Im not ready to try that yet.

What do you think, will it work or am I on my own???

tomslusher

Click to expand...

well - this was the first time I made my concoction...
the Bacon weave is easy - here a pointer on how to make them perfectly..
http://majorleaguegrilling.com/2011/06/27/bacon-weave/

I think next time I will smoke al little longer at lower temp and play around with the spacing between the bacon weave - leave a bit more space so more of the bread gets exposed ?
Anyway it tasted good because the bread absorbes some of the juices from the meat and bacon....

btw I got this idea because I often used the Croissant roll dough for stuffed breakfast breads..

here an example of my smoked sausage bread..


1. a smoked sausage covered in croissant dough - dry Garlic chips on top with a sprinkle of curry 25-30 mins on the Q at ~ 375F..
2. Spicy Boudin, with some strips of chili- and roasted red pepper strips in croissant dough - dry onion flakes on top with a spinkle of Paprika powder - same thing on the Q..

so this time I figured to combine this and do a Cajun fatty.. :laugh:

for the folks who cannot find the Boudain sausages..

here how to make it yourself...

for the Boudin mix:
~ 3/4 lbs fresh pork- or chicken -liver
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tsp thyme
kosher salt and black pepper to taste
2 cups cooked sushi rice
1 bunch green onions thinly sliced
1/2 cup finely chopped fresh parsley or Cilantro or 1/3 cup dry flakes
and some extra to sprinkle on the boudin mix.
Cayenne pepper to taste

for the boudin mix if you make it yourself:
cut the liver in pieces and fry in a skillet in some butter along with
the onion, garlic and thyme. Bring up to taste with some salt and pepper.
Let it cool down a bit and chop this mix coarsly in a food processor or meat grinder.
Cook the rice (make sure it's a sticky short rice - like a sushi rice).
Combine the liver mix gently with the rice, sliced green onions and parsley or Cilantro and mix in some Cayenne pepper to taste.
Here's you Boudin mix!!