Tag Archives: breakfast

Monday Books | National Breakfast Month


It’s the most important meal of the day.

The EggStravaganza - The Village Cafe, Siesta Key FL

On a consistent basis, breakfast is probably my favorite meal of the day. It’s not only because I enjoy breakfast foods. But, there is no hassle with breakfast. It just kind of happens without a lot of debate, prep time or hand wringing.

Two eggs over easy? No sweat. Pancakes, waffles or French toast? I’ll have that for you in a snap. A bowl of oatmeal? Even easier. See what I mean. No worrying about dressings, sauces, rubs or roasting times. You probably won’t even have to bust out that metric conversion chart you’ve been dying to use. Bummer.

September is National Breakfast Month. I’m not sure who made that designation, but, I fully support it. If, you’re looking to celebrate the occasion in a big way we can help. I’ve put together a Monday Book collection that will elevate your breakfast from ho-hum to glorious.

Bring on the bacon!

The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day Breakfasts & Brunches (Culinary Institute of America) Williams-Sonoma Essentials of Breakfast & Brunch101 Breakfast & Brunch Recipes (101 Cookbook Collection)
Stonewall Kitchen Breakfast Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings Easy Breakfast & Brunch: Simple Recipes for Morning Treats Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes
New Orleans Classic Brunches (Classics Series) 500 Breakfast and Brunch Dishes Joy of Cooking: All About Breakfast and Brunch Breakfast of Champions: A Novel

The Cookbook MANifesto

Sriracha, It’s What’s For Breakfast?

I know lots of people that use hot sauce as part of the morning ritual. I used to think it was weird.

A few weeks back I get a package in the mail. I get packages all the time. I had a pretty good idea what was inside. My guess, cookbook. When I opened up the package, surprise! I was right! But, the real surprise was the subject matter if this particular cookbook. Sriracha. I like Sriracha. And, I know that lots of you do too. I knew that this was one book that would be a fun to read and cook through.

Author Randy Clemens has put together a great little collection of recipes for a condiment that seems to be everywhere theses days. Yes, I’m talking “Rooster Sauce”. A little history and a lot of imagination went in to Randy’s book. 114 pages of spicy, flavorful recipes and uses of Thai inspired sauce.

Like a lot of cookbooks it’s broken down into some basic component parts. Sauces and seasonings (think Sriracha mayo, Tzatziki and salt). Starters and snacks, salads and sides. Soups and stews. Breakfast of champions, main courses and lastly drinks and desserts. It was hard to finding something to make. Everything looked great. Nothing extremely complicated either. That suit me just fine.

How about some, Maple-Sriracha Sausage Patties? That one sounded like a sure fire winner. A little spice to start the day. I’m not one of those guys who dumps hot sauce on eggs. Don’t get me wrong, I like the spice as much as the next guy, but, more for lunch or dinner. Even better at 2am!

These sausages sounded intriguing, plus I get to make sausage. What’s better than that! Let’s do it.

Sriracha Recipes Ingredients

There aren’t tons of ingredients in this recipe. Some fresh herbs, ground pork, maple syrup and of course the star of our show, Sriracha. I had this small bottle of pure Vermont maple syrup that a friend had given to me for the holidays. This was the perfect use for it.

The printed recipe yields twelve patties. That’s twelve BIG patties. If you wanted to make normal sized patties, maybe 2 ounces or so, you could probably get 15-20 out of this recipes. I went for the big boys of course.

All of the ingredients went together easily. No surprises here.

Sriracha Maple Sausage Mixed

I wasn’t really sure how the green onions would fare in all of this. I guess we’ll see at the end. There’s a short holding time after you shape your patties to let the flavors combine a little. Thirty minutes or more is recommended.

Sausage Patties Ready To Cook

I have a great old cast iron skillet that I’m always looking for an excuse to use. This recipe actually calls that out. Nice! The patties grilled up really well. It doesn’t call for it, but, after the initial flip, I covered the pan to hold in some of the heat and to make sure that the sausages cooked through. I did use an instant read to make sure that they got to a full 160. It took about 20 minutes or so.

Finally, I cooked up an egg, plated some fantastic looking Sriracha sausages and was ready for the tasting.

BIG Stack of Sriracha Maple Sausages

The verdict, EXCELLENT! The taste of the Sriracha really comes through nicely. I was afraid that it would over power any of the maple flavor, but, it didn’t. Even, the green onions ended up being a nice addition. Great for a little texture. I cooked six, so I vacuum sealed and froze six for another time.

Here’s how to do it!

2 lb. ground pork
2 Tbsp. pure maple syrup
3 Tbsp. Sriracha
3 green onions, white and green parts sliced on the diagonal
1 1/2 tsp. fresh thyme, chopped
1 1/2 tsp. fresh sage, chopped
1/2 tsp. fresh rosemary, chopped
1/2 tsp. ground all spice
2 tsp. kosher salt
2 tsp. freshly ground black pepper

Combine all of the ingredients in a large bowl. Divide the sausage mixture in to twelve equal portions. Shape each into a patty. Don’t overwork the mixture. Place the shaped patties on a baking sheet lined with parchment or wax paper. Cover and refrigerate at least 30 minutes.

Pre-heat oven to 200. Cook the patties in a cast iron skillet over medium heat. Should take about 15 minutes. Keep the cooked patties on a wire rack in the oven to keep them warm.

Yields: 12 sausages

Recipe: Maple-Sriracha Sausage Patties, Randy Clemens, The Sriracha Cookbook

The Bottom Line:

Randy has written himself a cool little cookbook. Easy to make recipes and interesting uses of Sriracha make for fun reading and equally fun cooking. This single subject cookbook is sure to bring up the spice level of any cookbook collection.



Publisher: Ten Speed Press
Author: Randy Clemens
Pages: 128