Rick's been missing New York's iconic egg and cheese sandwiches, so in this episode, he's creating his own version of the bodega favorite. Piled high with a sweet and spicy homemade sausage patty, soft scrambled eggs, a fiery two-chile salsa, and a whole lot of cheese, this jumbo sandwich makes for perfect all-day eating! GET THE RECIPE ►► [ Ссылка ]

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0:00 Intro
0:01:27 Ingredients We'll Need
0:03:27 How the Sausage Gets Made
0:07:30 The Simplest, Spiciest Salsa
0:08:45 Patty Up
0:09:36 Salsa Blitz
0:10:38 Let's Get Frying
0:12:46 Putting It All Together

INGREDIENTS

Sweet & Spicy Pork Sausage:
2 tablespoon muscovado or dark brown sugar
1 ½ teaspoons kosher salt
1 garlic clove, finely grated
1 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary or sage, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon garlic powder
½ teaspoon ground allspice
¼ teaspoon red chile flakes (such as chile de arbol)
1 lb. ground pork, preferably not lean
2 tablespoons rendered lard
4 slices cheddar, American, or muenster cheese

Spicy Tomato Salsa:
4 medium roma tomatoes, cored and roughly chopped
2 chiles moritas, stemmed
2 chiles de árbol, stemmed and seeded
¼ medium white onion, roughly chopped
1 garlic clove
1 ½ teaspoons kosher salt
Lime juice (optional)

Sandwich & Assembly:
6 tablespoons unsalted butter, room temperature
4 brioche rolls, biscuits, or English muffins, cut in half lengthwise
8 large eggs, beaten to blend
Kosher salt and freshly ground black pepper

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