aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia...
So every year my 3 of my friends that have birthdays within a week of each other have a joint birthday party and they have a themed cooking contest. This years theme was Iron Chef: Sausage This was my entry.
Sausage and mushroom stuffing muffins w/ a poached egg.
1 Batch makes 24 muffins.
2 lbs of jimmy dean's sage
1/2 bundle of fresh sage
1/2 bundle of fresh thyme
2 portabella caps diced
1/2 lb shiitake mushrooms diced
1/2 lb white button mushrooms diced
1 loaf rye bread
1 medium onion
4 stalks of celery diced
Brown sausage into bits and remove from pan. Sautee onions and celery in the sausage fat. Add in diced mushrooms until browned, add in sage and thyme and mix in with sausage. The tear up the rye bread into bits and mix in with the sausage mixture. Add chicken stock till it has a consistency where you can form muffins in the muffin pan.
I poached the eggs in their shell with a technique called Onsen Eggs. You keep water at a stable 145 degree temperature. Place the eggs in the water for 45mins - 1 hour. They will be a perfectly poached egg once you crack the shell. You can store them in the fridge and to warm them up, just put hot water in a bowl and place the egg in it for 5-10mins and bam, perfectly poached egg.
Sausage and mushroom stuffing muffins w/ a poached egg.
1 Batch makes 24 muffins.
2 lbs of jimmy dean's sage
1/2 bundle of fresh sage
1/2 bundle of fresh thyme
2 portabella caps diced
1/2 lb shiitake mushrooms diced
1/2 lb white button mushrooms diced
1 loaf rye bread
1 medium onion
4 stalks of celery diced
Brown sausage into bits and remove from pan. Sautee onions and celery in the sausage fat. Add in diced mushrooms until browned, add in sage and thyme and mix in with sausage. The tear up the rye bread into bits and mix in with the sausage mixture. Add chicken stock till it has a consistency where you can form muffins in the muffin pan.
I poached the eggs in their shell with a technique called Onsen Eggs. You keep water at a stable 145 degree temperature. Place the eggs in the water for 45mins - 1 hour. They will be a perfectly poached egg once you crack the shell. You can store them in the fridge and to warm them up, just put hot water in a bowl and place the egg in it for 5-10mins and bam, perfectly poached egg.