07-06-2023, 04:32 PM
Speaking of getting fat, which I guess we kinda were, here's the official specification for my sausage, egg, and cheese sandwich. Accept no imitations!
First, dig down in your bag of pane Italiano and fetch out one of the larger slices. Cut it in half, and butter each half on both sides.
Not to overstate the obvious, but you should've had the cast iron heating on the stove while all of that was going on. You need two pieces, one for cooking and one for toasting the bread.
You're gonna need some spicy sausage. Owens and JC Potter are ideal. Jimmy Dean seems too finely ground and leaves too much water as it cooks. You need something that's gonna leave the skillet greasy. Always be thinking about how you're gonna keep that cast iron greasy, you goys.
Anyway, make a big enough patty to cover the bread. Seal the rest in a new quart freezer bag and stick it in the fridge. Don't reuse freezer bags, ya nasty bastard.
Most of the sliced cheese at the store is bland and flavorless, so you're gonna have to do a little digging. Somewhere towards the end of the cheese aisle, you'll find a block of Cabot's Seriously Sharp Vermont Cheddar. That's what you want. Slice off enough to cover the bread, and put the rest in a quart freezer bag.
Plop the sausage patty down in the hot skillet and put a press on top of it. Plop the bread down in the other pan.
When you see whisps of smoke coming from under the bread, lift it up and take a peek at the underside. Flip it over if it's browned enough without being charred. You ain't gonna get it perfect this way, so compromise between not too soft and not too burnt. Put your cheese slices on top of one of the slices, or both if you prefer, while it toasts on the other side.
Flip the sausage patty and finish cooking it. Turn the heat down under the skillet (to about 3 or so on an electric stove) as it gets close to being done. You don't want it to be too hot when you cook the eggs.
Pull the sausage and cheese toast and put them on a plate. You're done with the toasting pan, so turn that burner off.
What we're shooting for with the eggs is a quasi-scrambled state where the eggs congeal in a single mass. If you scramble them the normal way, little globs of egg will keep falling off of your sandwich, and you won't really enjoy eating it. You can beat the eggs with a whisk till they're solid yellow if you want, but the scrambled look and texture is more appetizing. I let the eggs cook for a minute, then break the yolks. That way they'll ooze slowly over the partially cooked whites. Leave it like that and flip it when it's done on the bottom.
When the eggs are done, assemble the sandwich and let the cheese melt some more while you rinse, dry, and oil the cast iron. Always be thinking about how you're gonna keep that cast iron greasy, you goys.
First, dig down in your bag of pane Italiano and fetch out one of the larger slices. Cut it in half, and butter each half on both sides.
Not to overstate the obvious, but you should've had the cast iron heating on the stove while all of that was going on. You need two pieces, one for cooking and one for toasting the bread.
You're gonna need some spicy sausage. Owens and JC Potter are ideal. Jimmy Dean seems too finely ground and leaves too much water as it cooks. You need something that's gonna leave the skillet greasy. Always be thinking about how you're gonna keep that cast iron greasy, you goys.
Anyway, make a big enough patty to cover the bread. Seal the rest in a new quart freezer bag and stick it in the fridge. Don't reuse freezer bags, ya nasty bastard.
Most of the sliced cheese at the store is bland and flavorless, so you're gonna have to do a little digging. Somewhere towards the end of the cheese aisle, you'll find a block of Cabot's Seriously Sharp Vermont Cheddar. That's what you want. Slice off enough to cover the bread, and put the rest in a quart freezer bag.
Plop the sausage patty down in the hot skillet and put a press on top of it. Plop the bread down in the other pan.
When you see whisps of smoke coming from under the bread, lift it up and take a peek at the underside. Flip it over if it's browned enough without being charred. You ain't gonna get it perfect this way, so compromise between not too soft and not too burnt. Put your cheese slices on top of one of the slices, or both if you prefer, while it toasts on the other side.
Flip the sausage patty and finish cooking it. Turn the heat down under the skillet (to about 3 or so on an electric stove) as it gets close to being done. You don't want it to be too hot when you cook the eggs.
Pull the sausage and cheese toast and put them on a plate. You're done with the toasting pan, so turn that burner off.
What we're shooting for with the eggs is a quasi-scrambled state where the eggs congeal in a single mass. If you scramble them the normal way, little globs of egg will keep falling off of your sandwich, and you won't really enjoy eating it. You can beat the eggs with a whisk till they're solid yellow if you want, but the scrambled look and texture is more appetizing. I let the eggs cook for a minute, then break the yolks. That way they'll ooze slowly over the partially cooked whites. Leave it like that and flip it when it's done on the bottom.
When the eggs are done, assemble the sandwich and let the cheese melt some more while you rinse, dry, and oil the cast iron. Always be thinking about how you're gonna keep that cast iron greasy, you goys.
