Monday, October 20, 2008
Mr. Dave's Sausages Made-O'- Bacon Project. The Goods are Cooked.
Well here it is folks, the fruition of the bacon project that I started last night. My Sausages Made out of Bacon are cooked and some were eaten and it was good.
It was kind of a misadventure getting those little bad boys cooked (I will detail the cooking process below), but the end product was a delicious breakfast sarnie to top all other breakfast sarnies. Runny egg, cheese, toast, and bacon sausage came together in a savory harmony.
I had foreseen some problems in the cooking of these sausages and this was the case. The Bacon Sausages have a very high fat content as you can tell by their delicious, fatty, white color. When the fat is heated it will begin to melt, this could cause some malformed sausages. I wanted to avoid this.
My first attempt was to simply fry a couple up in a skillet.
The sausage shape was preserved well, but I found that the outside would burn much faster than the insides would cook. A raw, fatty center does not make for tasty Bacon Sausage. My next attempt was to poach the sausages before frying.
This did not work out well, there was some expansion and casings were ruptured. This did not make for attractive Bacon Sausage. It was on my third attempt that I achieved success. I packed several links into a small baking dish and pierced them with a sharp knife.
Into a 400 degree oven they went for about 20 minutes. I drained them, flipped them and put them in for another 20 minutes. They came out fairly browned and tasty looking.
Upon biting into one I discovered that, good as they were, they did not have the level of crisposity that I desired. I solved this problem by slicing them length wise, almost in half, and then frying their undersides in skillet.
This being done, I was left with a plate of concentrated bacon flavor. The flavor was smokey and salty and the texture was firmer than I expected, actually much like a normal breakfast sausage. I think using the bread as binder was a good idea (I used rye bread, if you don't like rye flavor I would go with white instead) it really gave a nice texture.
The next logical step, of course, was to make an egg and cheese with this new form of breakfast meat. I started by frying some bread in the bacony skillet.
Next came an egg cooked over easy, I am mad about runny yolks.
Throw in a slice of good ol' American cheese (quiet down you cheese snobs, this stuff is perfect for breakfast sandwiches) and you have a simple, culinary gem.
Over all this was a success. The bacon sausages were really very good, I had expected them to be good in concept but poor in execution. I could tinker with some of the ratios, perhaps add some fresh pork. I would definitely soak the salt pork, or go with fresh pork belly for that matter, as the final product was very salty. I would also use white bread and nix the white wine next time. The rye/wine flavors were barely noticeable, but I think if you are going to make Bacon Sausage you want the bacon to be the unrivaled star. But I encourage anyone out there to take this concept and run with it, I am sure there are more innovative people out there than me.