How to Make Mario Batali Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fullblood wagyu beef bacon and breakfast sausage sandwiches. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook fullblood wagyu beef bacon and breakfast sausage sandwiches using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches:

1. Get 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Breakfast Sausage
2. Make ready 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Bacon (sliced)
3. Prepare 6 SLICE Sharp Cheddar Cheese
4. Make ready 6 Brioche Buns (see ingredients below) (can use store-bought buns as well)
5. Take Scrambled Eggs
6. Make ready 12 Eggs
7. Take 1/2 CUP Heavy Cream
8. Get 1 TSP Kosher Salt
9. Make ready 1/4 TSP Freshly Ground Black Pepper
10. Make ready 1 TBSP Butter
11. Make ready 1/2 CUP Chives (minced)
12. Make ready Brioche Buns
13. Make ready 15 OZ Milk (heated to 80°F)
14. Prepare 3 Eggs (divided) (use 1 egg for the egg wash)
15. Take 2 TBSP Sugar
16. Make ready 1/4 OZ Instant Yeast
17. Make ready 32 OZ Bread Flour
18. Get 1 TBSP Kosher Salt
19. Prepare 8 OZ Butter (softened)

Instructions to make Fullblood Wagyu Beef Bacon and Breakfast Sausage Sandwiches:

1. PREPARING THE BRIOCHE BUNS - Preheat your oven to 375°F. Mix the yeast and flour together in the stand mixer bowl. Add in the milk, 2 eggs, and sugar. Using the dough hook, start mixing the ingredients on low speed. Add in the butter and kosher salt. Mix for 8 minutes or until a smooth dough forms. Cover with plastic wrap, and let it bulk ferment for 90 minutes. Portion the dough into 4.5 ounces pieces.
2. Roll the portioned dough into balls, and place them on a cookie sheet lined with parchment paper. Space the rolls, so they have enough space to double in size. Put 1 egg in a small bowl, and mix. This will be your egg wash.Lightly brush each roll with the egg wash, and lightly cover the rolls with plastic wrap. Let the rolls sit for 45 minutes. Then, bake the rolls at 375°F for 15 minutes or until a golden brown. Poke a thermometer on the underside (in the middle) of one of the buns.
3. PREPARING THE FULLBLOOD WAGYU BREAKFAST SAUSAGE AND BACON - Divide the Fullblood Wagyu breakfast sausage into 6 patties. Pack them tight, while making them the perfect size to fit the brioche buns.Heat a large sauté pan on medium-high heat. Cook off the Fullblood Wagyu beef bacon (on both sides) to your desired doneness. Drain off the bacon onto paper tow-els. Before discarding the bacon fat, lightly brush the cut sides of the brioche buns with the bacon fat.
4. Place the patties with cheese in a pie tin, and stick them in the oven to keep them warm.
5. PREPARING THE SCRAMBLED EGGS - In a medium size bowl, whisk up the eggs, heavy cream, kosher salt, and freshly ground black pepper until no streaks remain. This is your egg mixture.In a large non-stick egg pan on medium heat, melt the butter. Once the butter has melted, add in the egg mixture.Scramble your eggs, using a rubber spatula, until a soft scramble is achieved. Fold in the minced chives
6. FINAL STEPS - Set the bottom buns on plates. Top with the Fullblood Wagyu breakfast sausage patties and cheese. Then, add a heaping spoonful of scrambled eggs with chives. Top with the cooked Fullblood Wagyu beef bacon. Place the top bun on, serve, and enjoy!

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