Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey

Photo by Helen (#1) C.
Adapted from rachaelrayshow.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from rachaelrayshow.com

Ingredients

  • 1 1/2

    pounds ground pork

  • 1/4

    cup dry red wine

  • 1

    teaspoon fennel seed, 1/3 palmful

  • 1

    teaspoon granulated garlic, 1/3 palmful

  • 1

    teaspoon granulated onion, 1/3 palmful

  • 1

    teaspoon ground sage, 1/3 palmful

  • 2

    teaspoons coarse black pepper, divided

  • 1 1/2

    teaspoons Kosher salt, divided

  • 2

    tablespoons EVOO – Extra Virgin Olive Oil

  • 4

    large eggs

  • 2/3

    cup whole milk

  • Freshly grated nutmeg

  • 1 1/2

    cups grated Parmigiano-Reggiano cheese

  • 8

    slices good quality white bread or Italian bread

  • 2 to 3

    tablespoons melted butter

  • Warm honey, for drizzling

Directions

Preheat a griddle pan to medium-high. Combine pork with wine, fennel, garlic, onion, sage, 1 teaspoon black pepper, 1 teaspoon salt and EVOO. Mix with your hands to combine then form 8 small, thin patties. Cook patties 3-4 minutes on each side then keep warm in a low oven. Reduce heat under pan to medium for the French toast. Whisk up eggs, remaining salt and pepper, a little nutmeg, and the grated cheese in a dish. Coat bread slices in the egg batter and cook on the griddle in a little melted butter until golden and cooked through. Serve cheese toast with sausage patties alongside, drizzled with warm honey.

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