My new buddy, Marc-Andre Leclerc, from famed Montreal taco truck, Grumman78, came up with this breakfast sausage recipe while working at Joe Beef. I cooked it up for a visiting French food writer using Canada Goose that a friend kindly shot for me and it’s been a go-to recipe for me ever since. The sweetness of the maple syrup is balanced by a hint of spicy Sriracha sauce and the added moisture is retained by the oatmeal which also adds texture. Versatile, easy, and delicious. Thanks, Marc-Andre!
Oka – a soft, subtly nutty-tasting cheese from Quebec – and fried egg are welcome at any breakfast party that I’m hosting. Stack it all between a freshly baked buttermilk biscuit and garnish with wild argula. Can there be a better way to start a Spring day? Yes, in fact, there is. You could be eating one that we’ve cooked for you at the Elmira Maple Syrup Festival on April 5.
8 whiskey-maple sausage patties (recipe below)
8 buttermilk biscuits (recipe below)
8 eggs over medium (yolks barely set) or over easy if, like me, you don’t mind a delicious mess.
8 slices of Oka cheese
Whiskey-maple syrup (recipe below)
A fist full of organic wild arugula (preferably from Soiled Reputation)
Salt & pepper
- Maple Syrup
- Whiskey to taste. Not much. It shouldn’t taste boozy, you degenerate. It’s breakfast.
Buttermilk biscuits (~ Ideas in Food)
- 300 g AP flour
- 6 g fine sea salt
- 25 g sugar
- 15 g baking powder
- 2.5 g baking soda
- 56 g cold, unsalted butter, frozen
- 285 g cold buttermilk
Preheat over to 450F. In medium bowl, whisk together the flour, salt, sugar, baking power, and baking soda. Grate the frozen butter into the mixture and stir until coated by the flour. Pour in the buttermilk and stir until mixture just comes together into sticky dough. Turn out onto floured work surface. Dust the top of the mass and give it few turns. Pat it out to a thickness of about an inch and punch out 2 inch rounds with a ring mould or cookie cutter. Place biscuits 2 inches apart on a parchment lined baking sheet. Bake until golden brown and firm to the touch — approximately 15-20 minutes. Let rest for 5 minutes before eating.
Whiskey-Maple Breakfast Sausage Patties (~ Au Pied de Cochon Sugar Shack, Grumman78 & Joe Beef)
- 250 g ground pork shoulder (preferably Church Hill Farm’s), veal, duck, goose, turkey or swan
- 250 g ground pork belly (preferably Church Hill Farm’s)
- 1/2 cup (40 g) rolled oats
- 1/4 cup (60ml) ice water
- 1/4 cup (75g) whiskey-spiked maple syrup
- 1 table spoon Sriracha sauce
- 1 teaspoons salt (add more if needed after testing)
- 2 tablespoons powered sage
- 1 tablespoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Oil for frying
Thoroughly mix all the ingredients except the oil. Fry a test patty and correct the seasoning if necessary. Cover and refrigerate overnight to let the flavours meld. For each patty, place 60 g of mixture (about a tablespoon) into a 1 cup round plastic container and press into patties with a container of the same size. Refrigerate for 1 hour to firm up. Who are we kidding? We can’t wait an hour for this. Throw it on the skillet!
Between each sliced buttermilk biscuit stack one sausage patty, cheese slice, fried egg, drizzle some more whiskey maple and top with arugula.