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I’m pretty hungry.
Hungry? Absolutely. Skip a meal and throw down this double-decker: Sausage stuffed French Toast, melty cheddar, and a Dijon maple sauce. I’m still dreaming of the crispy edges of cheese, egg, and sausage in each bite, cushioned by the fluffy challah bread.
This week I just set up my new Arteflame Grill and had to break it in. Seasoning a griddle this large is no small task: lots of firewood and time. That also means a very hot surface, begging for breakfast to be cooked on it. A quick search in the kitchen revealed what I needed to make this delicious meal.
Now, should I share it?
Spoiler: I did not.
This is not a ground-breaking recipe, this is simply something to whip up when you’re just needing a smile at the breakfast table. Let’s focus on some unique points about the meal, the biggest one is your choice of seasoning and how the flavors tie together.
Breakfast Sausage and the Flavor
I’m the type of person that looks at recipes on blogs and improvises. Talking about breakfast sausage is pretty general, and most people have their favorite brands or thoughts about that crispy pork.
Let’s just focus on the flavor. Obviously I’m using pork, however, the seasoning is just as critical. Most breakfast sausages you’ll find are pre-seasoned, which is why I’m actually just using ground pork. Blank canvas for me to paint with the flavors that I want, and right now, I want Rosemary Dijon from Spiceology
This seasoning is delicious though, the tangy kick of vinegar powder with mustard, rosemary, and other herbs and spices just blows up in your mouth and marries perfectly with crispy pork.
Cheddar. Yeah, now you can see where I’m going with this. Herbs and cheese are the flavors of Fall and Winter; the warming herbs paired with the crispy, roasted surface of meat are just begging for some melty cheese. It makes you feel good, right?
Simple Steps for Success
This sausage stuffed French Toast is pretty straightforward, how hard can it be?
The good news is that it’s not. I’m just going to lay out a few tips that might save you some time, or improve the outcome.
- Challah bread. This is my firm recommendation. It’s a thick, sweeter bread that compliments the strong flavors of rosemary, sausage, and cheddar. Don’t forget, we’ve got a sauce too, so the bread is a very important choice.
- Dijon. Here’s where it’s open for flexibility, the choice of mustard. I used a stoneground Dijon for these photos, but I’ve used smooth as well and it also results in the same delicious meal. Use what you have. Yellow mustard would not have the same effect.
- Use a very hot griddle surface. Nonstick pans can stay in the drawer, this is your time to bust out cast-iron, your griddle, or better yet an outdoor grill. You want to build a nice crust, plus, this sandwich is HUGE.
- Bourbon, not vanilla. Custards for French Toast are pretty classic, but I’m swapping out the sweet take for a savory, smoky one. The bourbon is the best choice to marry together the porky sausage, the cheddar, and the smoky maple syrup. Trust me.