A few shots of the famous whiskey will “Jack” up the seasonal staple

July is Stampede season, and along with it comes Stampede breakfast time: — the the yearly Calgary ritual of filling your face with pancakes and sausages.

While 9:00 a.m. is a little early for most people to have a shot after a long, hard night of raising hell, it’s not too early to mix a little Jack Daniel’s in your morning sausage.

Here is a delicious homemade apple sausage patty recipe to impress friends and acquaintances with during those magical 10 days in July where diets don’t matter.

Ingredients:

  • 1lb.  of ground chicken
  • ½ teasppoon of finely- chopped fresh sage
  • 1One apple (finely diced)
  • 1 tablespoon of applesauce
  • 4Four oz. ounces of Jack Daniel’s Tennessee Whiskey
  • ½ teaspoon of dry mustard
  • ½ teaspoon of pepper
  • ½ teaspoon of salt
  • 1 to -to-2 tablespoons of cooking oil or cooking spray

Directions:

  1. Photo by Ian EsplenIn a small bowl, combine the diced apple and Jack Daniel’s and mix. Allow the mixturesolution to sit for 10 -to -15 minutes.
  2. In a medium bowl, combine the ground chicken, sage, applesauce, dry mustard, pepper, salt, and the bowl of apples and Jack Daniel’s mixsolution. Massage the mixture together with your hands until it is blended and all the ingredients are dissolved and spread evenly throughout. Place the mixture into the fridge for a minimum of one hour (over night works the best).
  3. Roll the mixture into golf ball-like balls and squish them so they are about a half inch thick. You now have your patties for frying.
  4. Lightly line a frying pan with cooking oil or cooking spray and heat the pan at medium-to-high heat. Cook the patties in the pan for roughly 15 minutes or until they are brown on the outside and no longer pink inside.

iesplen@cjournal.ca