Homemade Breakfast Sausage Biscuits with Chorizo con Huevo

Breakfast Sausage/Chorizo Biscuits Sandwiches. After a few attempts at preparing a homemade breakfast sausage, I finally found the right combination of flavors for my liking. First thing I will advise you to do, is to prepare the sausage a few weeks in advance before you cook it. It will be hard to wait that long, but so worth it. The flavors are amazing once it has time to marinate for a while in the freezer. Only problem with typing up this blog this morning? I have no reserved sausage in the freezer and I am so hungry! Looks like a trip to the market soon. I will be using this sausage recipe for my Thanksgiving dressing/stuffing recipe this year. It has all those flavors I love. I can’t wait!  

Breakfast Sausage
1 pound ground pork
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon annatto powder, optional
1/3 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 to 1/2 teaspoon smoked serrano powder or cayenne
1/8 teaspoon nutmeg

 

Biscuits (This recipe is directly out of the vintage Betty Crocker Cookbook)
2 cups flour, plus more for dusting
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
1/2 cup shortening
3/4 cup milk
1/4 cup melted butter

 

Chorizo con Huevo
1/2 cup mexican chorizo
1/3 cup onion, diced
1 serrano, minced
1 small roma, seeded and diced
4 large eggs
1/8 cup milk, optional
salt and pepper, to taste

 

1. Combine all of the ingredients for the sausage in a bowl. Mix well to combine. Take a spoonful and cook until done to taste test for salt. If seasoning is good, cover sausage mixer and chill until ready to use.

2. Preheat oven to 450 degrees F. Grease or line a baking sheet with parchment paper, set aside. In a bowl, sift together the dry ingredients for the biscuits. Cut in the shortening with a fork or your fingers. Gradually add in the milk until dough forms and knead, adding flour if needed, for 8 minutes. Roll out onto floured surface and cut out 10 biscuits and transfer to baking sheet. Bake for 10 to 12 minutes or until golden. Brush with melted butter while still warm.

3. Cook the chorizo at medium heat for 6 to 7 minutes, using a wooden spoon to crumble as it cooks. Add in the onions, chile and tomato and cook for another minute. Whisk the eggs and milk together and add to chorizo mixture. Reduce heat, add a pinch of salt and pepper and stir to combine and cook the eggs. Cover and remove from heat.

4. Preheat a large skillet to medium heat. Form 10 sausage patty’s and transfer them to hot skillet. Cook for 3 to 4 minutes per side. Once I flip them and before removing them from pan, I like to add a little bit of water to the pan, cover and reduce the heat so the sausage steams for a few minutes before serving. Yields 10 breakfast biscuit sandwiches.

Preparing Mexican Chorizo at Home ~ Three Tested Recipes