Foodie Barry Parsons, who is behind popular food blog Rock Recipes, prepares a pork sausage chorizo brunch.
Parsons said there are a lot of brunch recipes featured on his site, but this open-faced sandwich isn't like your regular breakfast sandwich.
WAM host Angela Antle teamed up with Parsons to make the tasty late-morning meal.
Check out the video above to watch and learn how to make this recipe at home.
Scroll down for the full recipe.
Sausage chorizo open-faced sandwich
Makes about 18 two inch biscuits. Preheat oven to 425 degrees F
In a food processor, blend together:
- 4 cups all-purpose flour
- 9 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup + 1 tbsp. very cold vegetable shortening, cut in small cubes (I store mine in the freezer)
- 1/4 cup + 1 tbsp. very cold salted butter, cut in small cubes
Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
- Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in 2 cups buttermilk
- Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
- Drop the sticky dough onto a well-floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits — the dough is soft enough to pat it out gently with floured hands to a thickness of about 1.5 inches.
- Using a sharp 2-inch biscuit cutter, cut the biscuits out and place them, almost touching, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.
- Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Delicious served warm with Honey Butter.
Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.
- 1 cup butter (not margarine or other horrible butter substitutes)
- 1/2 cup honey
Beat together with an electric mixer until smooth and fluffy.
Spicy Quick Tomato Compote:
- 4 cloves minced garlic
- 6 tbsp. olive oil
- 8 large ripe tomatoes diced
- 2 tbsp. brown sugar
- 6 tbsp. balsamic vinegar
- 1/2 tsp. crushed chili sauce (or to taste)
- salt and pepper to season
Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, and pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.
Easy Homemade Chorizo Sausage:
3 1/2 to 4 pounds of coarsely ground pork butt (not lean)
- 1 tsp. ground cumin
- 3 tbsp. chili powder
- 1/2 tsp. cayenne pepper (more or less to taste)
- 2 tbsp. granulated onion
- 3 tbsp. smoked paprika
- 1 tsp. dried oregano
- 1 1/2 tbsp. chipotle powder
- 2 tbsp. brown sugar
- 1 tbsp. salt
- 1 tsp. black pepper
- 4 cloves finely minced fresh garlic
Divide the ground pork into roughly four portions, adding each portion to a large bowl one at a time and creating layers by sprinkling 1/4 of the spice mix over each layer of meat. This helps to evenly distribute the seasoning through the sausage without over mixing it.
- 1/4 cup red wine vinegar
- 1/4 cup water
Pour over the layered pork and seasoning and mix well. Form into breakfast patties, stuff into prepared sausage casings or portion into one pound packages and freeze for later use.
For more tasty recipes, visit the Rock Recipes website.