Portuguese Sausage, Eggs, Rice
Breakfast/Brunch
Objectives:
* Heat Control---- Set , monitor and adjust heat, while frying, so not to burn food
during cooking of sausage and eggs. Controling heat during cooking
is critical. When using a skillet to saute or fry, start with high to
medium high heat. Do Not pre-heat pan. Turn heat on, no more than
1 minute before cooking. As items cook, Adjust heat to prevent
smoking and burning.
Procedure:
Sausage- (Cook sausage first, before eggs)
1. Slice sausage into 1/4 inch thick pieces. Heat skillet or large sauce pan over
medium low heat. If heat is too high sausage will burn. Brown sausage on both
sides. Place on paper toweled plate, when done and keep warm in prewarmed
oven.
Eggs
2. Crack all eggs into mixing bowl and scramble with french whip or fork. Place 2 tsp.
of oil in medium heated skillet. Tilt pan in a circular motion so oil will coat the
bottom completely.
Tips on cooking eggs:
1. Scrambled eggs can be made fluffy by mixing in a small amount of milk, before
frying. 1 ½ tsp. per egg.
2. Use vegetable oil when frying sunny side or over easy eggs, in a medium hot skillet.
Controling the heat when frying the sausage:
Remember to use medium to low heat, when frying the sausage . This will prevent
the sausage from burning and creating smoke. If you controled the temperature, you should not smell like portuguese sausage after frying .