Andouille for breakfast

 I used up the Andouille sausage this morning, and I declare success. I've been seeing what I could do with it, along with potato, egg, onion, cheese, plus oil and such. Some ingredients were already chopped up: The onion was chopped up and frozen in a jar in the fridge. The potato is the remaining half of one I cubed up yesterday (I've also tried this with grated potato.). I cut the sausage up into equally small pieces. I prefer small pieces, it seems, whether it's potato, onion, Andouille, or what have you.

I start with the onion, frying it up in a glass pan that will be used for everything. When it's acquired enough color, I add the Andouille, more oil, and the potato, and maybe season it a little with salt, pepper, and an exotic little thing I call "garlic salt," because that's what it says on the label. I let them get acquainted with one another until the potatoes have arrived at "the way I like 'em," much of the time with a lid on, then making sure to get things unstuck from the bottom when I stir. You know, the stuff everybody does.

When everything's just about perfect, I pour the egg over the top. I was expecting it to form a cushion under the perfectly arranged hash mound (shaped with a #3 confectioner's "fork"). Next time I'll know to lift it here and there to let more egg flow under it. Looks great, though, doesn't it? 

If this wasn't in Blur-O-Vision, you'd be able to make out the potato cubes, almost browned, and the carmelized onions among the eggs and sausage. It didn't look blurry on my phone screen, and there's no way to go back, but I think we can all agree that it was really smart to take a picture of it before I tried to put it deftly onto the plate where I'd already artistically arranged a healthy pinch of shredded cheese.

Another pinch went on top, and just like that, it was Breakfast, with a capital B, because it was a capital breakfast. As I say, this uses up my Andouille for now. What have I learned? I learned that I like it just fine. I learned there's 25g of fat in each link, so now I use half a link for a meal. I like it cut up, but not totally reground. 

Next week: Chorizo!

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