As much as I love brunch, there are times when I crave something different to the usual brunch items of bacon and eggs, French toast, or bennies. But it can be difficult to find a dish that is “different”, yet still late morning/early afternoon appropriate. When I discovered this recipe in my April edition of delicious magazine, I knew that it was going to be a good one, and indeed, I was right. The idea is a simple one – simply squeeze out the filling from a sausage and cover it in breadcrumbs – but if you choose your sausages correctly (flavourful, fatty ones) then this will be an impressive dish. I cooked this at a recent brunch that I hosted and it was very well-received (even the kids loved it). Seriously, who could turn down a crunchy-coated sausage??
As with most of the recipes that I enjoy cooking, this one takes hardly any time to make and is not overly complicated. The only advice I need to give on this one is to make sure that you use the tastiest, juiciest sausages that you can get your mitts on (Vancouverites, think Oyama Sausage). Also, for a bit of extra crunch you could substitute panko crumbs for the breadcrumbs.
500 grams thick pork and herb sausages (the best you can afford)
1 cup fresh breadcrumbs, or panko
1/4 cup olive oil, plus extra to drizzle
2 tablespoons chopped flat-leaf parsley leaves
2 teaspoons chopped thyme leaves
1 tablespoon finely grated lemon zest
1 teaspoon white vinegar
Rocket (arugula) leaves, to serve
Squeeze sausage meat from the casings, then roll into 4 portions and flatten into patties. Coat patties in half the crumbs, then chill for 10 minutes to firm up.
Heat 1 tablespoon oil in a fry pan over medium heat. Fry patties, turning, for 8 to 10 minutes until golden, crisp and cooked through. Transfer to a plate to keep warm.
Return the pan to the heat and add remaining 2 tablespoons of oil. Fry remaining 1/2 cup crumbs for 3 to 4 minutes until golden, then toss with herbs and lemon zest. Set aside.
Fill a wide shallow saucepan with water, add vinegar and bring to a gentle simmer. One by one, crack the eggs into a teacup. Swirl the water using a spoon to create a whirlpool, then carefully slide the eggs into the water. Cook for 3 minutes or until poached but yolks are still soft. Remove eggs with a slotted spoon and drain on a tea towel.
To serve, divide patties and eggs among 4 plates, top with crumbs, rocket and a drizzle of oil, then season well.