Time to prepare: 20 min
Time to cook: 45 min
Chef Lynn Crawford’s signature biscuits with chicken sausage, egg, and apple chutney are bound to impress guests during weekend brunch.
Ingredients (Applewood Smoked Chicken sausage and egg)
4 Applewood Smoked Chicken sausage, butterflied
3 tbsp (45 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) honey
1/2 tsp (2.5 mL) kosher salt
1 tbsp (15 mL) unsalted butter, plus more for buns
4 large eggs
Half pinch freshly ground black pepper
2 small heads of frisée
1/3 cup (75 mL) cheddar, crumbled
Ingredients (Ruby Watchco’s cheddar cheese biscuits – Makes 12)
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) sugar
2 1/2 tsp (12.5 mL) baking powder
1 tsp (5 mL) pepper
1/2 tsp (2.5 mL) baking soda
1/2 tsp (2.5 mL) salt
6 tbsp (90 mL) chilled unsalted butter, cut into 1/2-inch pieces
1 1/4 cups (315 mL) grated extra-sharp cheddar cheese
1 cup (250 mL) cold buttermilk
1 egg beaten
Ingredients (Apple chutney – Makes approximately 2 cups)
1 tbsp (15 mL) unsalted butter
1 large onion, finely chopped
4 green apples, peeled, cored and cut into ½-inch wedges
2 tbsp (30 mL) grated ginger
1/4 cup (60 mL) cider vinegar
2 tbsp (30 mL) dark brown sugar
1 tbsp (15 mL) grainy mustard
1 tsp (5 mL) chopped thyme
Pinch salt and pepper
Instructions (Applewood Smoked Chicken sausage and egg)
STEP 1 Cook sausage in a large non-stick skillet over medium-high heat until brown and cooked, about 10 minutes. Transfer to paper towels. Reserve 3 tbsp fat; wipe skillet clean.
STEP 2 Whisk vinegar, mustard, honey, and 1/2 tsp. salt in a small bowl, then gradually whisk in reserved fat. Keep warm.
STEP 3 Generously butter cut sides of each bun. Toast buns, cut side down, in same skillet over medium-high heat, pressing gently to make contact with skillet, until golden brown, about 2 minutes. Transfer to a plate.
STEP 4 Wipe skillet clean. Heat 1 tbsp butter over medium-high until foaming. Crack eggs into skillet; reduce heat to medium-low. Cook, undisturbed, until whites are set but yolks are still runny, about 3 minutes; season with salt and pepper.
STEP 5 Toss frisée, cheese and vinaigrette in a medium bowl to combine. Pile salad on bottom half of buns, dividing evenly. Place the sausage on top of salad and top with an egg and a spoonful of apple chutney. Close up sandwiches and serve.
Instructions (Ruby Watchco’s cheddar cheese biscuits)
STEP 1 Preheat oven to 400°F (200°C). Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns, until fine meal forms. Transfer to large bowl. Mix in cheese. (Can be prepared 4 hours ahead. Cover and chill.)
STEP 2 Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns.
STEP 3 Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter cut out biscuits.
STEP 4 Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits.
STEP 5 Transfer biscuits to ungreased cookie sheet. Brush with egg wash. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.
Instructions (Apple chutney)
STEP 1 In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes.
STEP 2 Add the apples, ginger, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened.
STEP 3 Season with salt and pepper. Cool and refrigerate in a sealed container for up to 1 week.