Sweet & Spicy Breakfast Sandwich with Homemade Sausage | Sweet Heat with Rick Martinez

i'm just going to take a big bite and then should we film that this that is the money shot [Music] hi i'm rick and welcome back to another episode of sweet heat and i'm really excited because we're making breakfast sandwiches one of the things that i miss about new york certainly not the two feet of snow that's currently on the ground but there's a really amazing bodega right near my house and when i'm really tired or really hungry or i just feel like i need to comfort myself with a really amazing drippy cheese egg bacon sausage sandwich i just go to the bodega i order it it's loaded with all the things that i really love and it's super easy and it's cheap and it makes me feel really good so that's what i'm gonna make but i'm gonna make the sweet heat version the sweet in this dish is gonna come from the breakfast sausage so i'm gonna make a really easy breakfast sausage but then i'm going to make a really incredibly spicy tomato-based salsa to go with it and of course it's going to have lots of cheese i'm going to use brioche rolls and toast it with a lot of butter so it's going to be very very super indulgent i know the last couple of episodes have been a little bit on the light side so we're just gonna like play up the porky buttery goodness in this episode and as always if you like me if you like this recipe if you want to see more make sure you like and subscribe and you will be notified as soon as there's another sweet heat episode okay so the ingredients for this recipe are actually pretty simple the sausage i know sounds a little bit complicated but i'm using just straight up grocery store ground pork i looked for pork that was not lean so the reason why sausage good sausage is so incredibly delicious is because of the fat sausage generally has at least 25 percent fat in it the fat not only adds flavor but it also helps with the texture it also helps with the moisture so this sausage or this ground pork is probably about 25 closer to 30 it's actually pretty pink and there's a lot of fat in there you can see little chunks of white and that's exactly what i want if you use a really lean uh product for this what will end up happening is you'll melt all the fat very very quickly as it cooks and then you'll just start to lose the juice and so when you actually taste the sausage it's just going to read really dry and have like a very unpleasant texture so you really really want fat in this dish but if you can't find ground pork that has a higher fat content i have a little bit of a hack for you i'm gonna add some lard to this and that will actually help with the moisture help with the flavor help with the anxiousness which i also really love and because it's sweet heat there's sweet and so today i'm i'm actually not going to use speluncio i really just want like a little bit of caramel and a little bit of sweetness and so i've got two tablespoons of muscovado sugar and the salsa is actually pretty simple it's tomato onion garlic and a little bit of water the heat is going to come from two different kinds of chilies i'm using chili the audible and i'm also using chili morita the moritas are dried and smoked jalapenos and the chili de arbol are very similar to a thai chili or an asian style chili they're really really hot we're just going to put that to a boil and then we'll puree it afterwards so i have my beautiful pork to this i'm going to put in some herbs i'm going to use one teaspoon of thyme and rosemary and if you don't have fresh don't worry about it you can use dry whenever i use a dry in place of fresh i always use half as much because you're concentrating the flavor you're evaporating the water um they're more intense normally if they're fresh freshly dried so you want to use less of the the dried herbs and then i'm just going to go ahead and chop them all together okay and the herbs just go straight in so i'm going to use some double garlic what that means is i'm gonna use fresh garlic and i'm also going to use garlic powder to me they're almost two completely different ingredients altogether fresh garlic adds a little bit more heat but then there's something really interesting about dried garlic because it adds it's almost like this nutty note flavor you lose the heat but you've concentrated like a lot of the oils and you've got a slight umami thing going there's a little bit of funkiness there's a little bit of of nuttiness to it and to this i'm going to finely grate this okay garlic goes in and now sweet i have two tablespoons of sugar one teaspoon of garlic powder quarter teaspoon of dried chili de adible because i want a little heat in there i was debating whether or not to put this um and in the end i was like you know what i need a little bit of heat in there i'm also using allspice because i love allspice it'll play really well with the herbs it'll add a little bit of sweetness to uh to the sausage it'll play nicely with the sugar and then i'm adding a teaspoon of freshly ground black pepper okay so i'm going to mix all this in but if you found really lean meat or if you have really fatty meat and you just want to be a little extra like me then you can add a little bit of lard if you can't find lard you can use schmaltz you can use melted butter you know the other thing that i do as well for meatballs and meatloaf is i actually use heavy cream if you didn't want to use lard you could actually just put a couple of tablespoons of heavy cream in there it's not going to add a lot of dairy flavor what it's gonna do is just help bind everything together and then i'm just gonna get in here with my hands because it's fun so what happens the more that you play around with your meat or if you're stirring it or if you were putting if you were making a big batch and you put it in a mixer it's sort of like bread the protein strands contract and the the meat will actually start sticking to itself and that's why you have the texture of sausage when you put it into a casing you can actually slice it because the meat holds itself together if you treated this really gingerly like you would a meatball for example then if you put it in a casing it would just fall apart nothing uh you're not you're not creating any any binding element in this so i want to actually get in there and keep going until it feels a little bit sticky and it holds its shape so i forgot salt probably the most important ingredient so i'm going gonna add one and a half teaspoons about six grams of kosher salt and then i'm gonna go back in there and mix it up again okay that looks really good so one of the things that's actually really important when you're making sausage is you need to let the meat rest so that all of those flavors can kind of meld and also so that the salt can actually melt as the sausage sits in the refrigerator the flavors are just going to get more more intense and more delicious [Music] okay so now we're going to make the salsa the heat part of the dish and as always i don't like complicated salsas and i don't even know that there are many complicated ones maybe there are but um this one is super easy um we're basically just going to roughly chop up some veg now for the heat so i have chili morita and i have chili de arbol they are both very hot i took the stems off these morita and those just get thrown in so for these i am going to take the seeds out because these are really really super spicy now that goes into a little pot i'm putting a teaspoon and a half six grams of kosher salt we'll put this back on the stove add half a cup of water cover it and bring it to a boil reduce to a simmer and in about 15 minutes all the veg and all the chilies will be really nice and hot and then we'll blend it up i'm gonna give it one mix one final mix just to make sure that everything's nicely blended and i'm just gonna gently roll it out i'm gonna press it in my hand because if i push it into the sheet tray it's going to get stuck and that looks really good okay and they're going to shrink as well so you want to make sure that you make it maybe slightly larger than your bun or at least as large as your bun and it'll contract as it cooks it smells so good and you can see the little flecks of of herbs in there it's like that's probably gonna look really gross but whatever it makes me happy [Music] so the sauce has been cooking for about 15 minutes i turn it off and let it sit for about 10 just to make sure that all the chilies are nice and soft now all i'm gonna do is dump everything into the blender start on low it slowly that's about as far as i'm going to take it the first time i made it i actually let it blend for about a minute but this one is really good also really hot you get a spoon oh wow i'm really hot like i said the heat will kind of like mellow out as it sits that is really good i'm really happy with the consistency all right so that's done i'm going to put this aside and we will start the sausage [Music] all right so i preheated my pan and in the recipe i said you can use a little bit of olive oil actually since i have lard already i'm going to go ahead and just add some large this so what i normally do when i fry sausage is i generally start pretty high just to kind of steal the bottom of the sausage that'll prevent a lot of excess moisture loss it'll also help give you that nice crispy edge but then i reduce it down so that it cooks more slowly like medium medium low i also don't want the sausage to dry out and i want the fat to render one other thing that i see a lot of people do both with sausage patties and also with hamburgers is they typically take a spatula and press down it kind of hurts my heart when i see that because you'll notice like a lot of the juices start to expel and you'll start to sizzle around the edge and you'll see this puff of steam that is juiciness that you want to leave in your burger or in the sausage don't do that i'm the people that do that [Music] make some eggs toast some bread and breakfast is served [Music] okay so the brioche is done and now i'm gonna do the eggs so i don't normally put dairy in my eggs i know a lot of people do some people put cream some people put milk i understand that they like they add a creaminess but i think if you just cook eggs properly a little bit slowly you keep it moving in the pan they're going to be really creamy and custardy and you won't need any extra dairy [Music] okay i i almost can't even talk i'm like so hungry and also like i'm obsessed with the toast on this brioche it is so beautiful and so golden i kind of don't want to put anything on it but i will push my way through that um so first thing i'm going to do is i'm going to just put some beautiful scrambled egg on here so good so steamy so hot yum and then i'm going to put my giant sausage which actually the big crazy big one is actually the perfect size for this and i'm going to put the salsa it's going to drip everywhere but that's fine i'm gonna put it on the bread so there's at least a chance that it will absorb and won't drip all over me and the plate and everywhere all right put the lid on and that is my sweet heat sausage egg and cheese sandwich [Music] i was just saying how every time i do this i feel like my eyes roll back my head and i'm just like whatever well it's happening again there's so many things happening for such a simple sandwich like you get the butteriness and a little crunch from the brioche also the brioche is a little sweet and then you get into the sausage which is also sweet and really savory i can taste the herbs and then all of a sudden the uh the salsa just comes in and just like kind of kicks you in the head and wakes you up it's so good and the eggs are like really really creamy and custardy just how i like them i'm gonna go back in again for research purposes i don't even know what to say for my outro other than i just want to finish this sandwich i'm really excited for you to make this it's super easy you don't have to like do anything special no casings no special equipment no grind your own meat make sure you stay tuned because next month i'm probably gonna be making a glazy sticky ribby thing no promises but stick around and like and subscribe so you will be notified as soon as there's another sweet heat video i want a third bite this is just me eating the whole thing on camera [Music] [Music] you

Channel: Food52

Views: 127,766

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, rick martinez, best breakfast sandwich, best egg and cheese, how to make sausage, homemade sausage recipes, make breakfast sandwich, better breakfast sandwich, late night snacks to make, two chile salsa, rick martinez salsa, spicy salsa recipe, spicy salsa recipe blender, ultimate breakfast sandwich, sausage egg and cheese sandwich, spicy sausage patties, sausage patties recipe

Id: -HD9RWvpQQI

Length: 15min 42sec (942 seconds)

Published: Thu Feb 18 2021