Funky Breakfast Sandwich

Sourdough English Muffin, Pork Sausage, Pickled Red Onion, Special Sauce, Egg, and Swiss Cheese

Bakers Allison Declercq and Colton Steiner of Funky Flame | Denver

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Adapted by StarChefs | july 2022

INGREDIENTS:

Sourdough English Muffin:
Yield: 24 to 30 English muffins
366 grams levain
1.464 kilograms bread flour
366 grams whole wheat flour
26 grams salt
Neutral oil for greasing
Blue cornmeal

Pork Sausage:
Yield: 24 servings
40 grams salt
10 grams black pepper 
3 grams red pepper flakes
18 grams garlic powder
18 grams onion powder
10 grams oregano
4 pounds ground pork

Pickled Red Onion:
Yield: 4 quarts
4 red onions, ends discarded, thinly sliced
2 bay leaves
6 grams red pepper flakes
6 grams oregano
2 quarts apple cider vinegar
120 grams salt
120 grams sugar

Special Sauce:
Yield: 1 quart
600 grams mayonnaise
50 grams Sriracha sauce
12 grams cracked black peppercorns
25 grams white miso
6 cloves roasted garlic

To Assemble and Serve:
Yield: 1 sandwich
1 egg
Salt
Black pepper
Grated Swiss cheese

METHOD:

For the Sourdough English Muffins:
In a large bowl, mix to combine levain and 1.263 kilograms water. Add flours and mix until well combined. Let dough rest 30 minutes. Add salt and 73 grams water; mix again until salt is incorporated and dough is developed. Transfer dough to an oiled container or bowl and cover. Every 30 minutes, fold dough 3 times. After the third round of folds (1 hour and 30 minutes), place dough in refrigerator. Let cold ferment 12 to 48 hours. When ready to bake, heavily dust dough with blue cornmeal then place onto a work surface. Roll out dough into a flat square that is ¼-inch thick. Let rest 20 minutes. Cut dough into 3-½-inch squares. Dust squares with more cornmeal then let rest. Meanwhile, heat a cast iron or nonstick pan over medium flame. Grease the pan with oil, then add dough squares, working in batches (approximately 4 per pan or batch). Cook until you can see color on the edges, then flip, continuing to bake until browned on both sides. Remove from heat and set aside.

For the Pork Sausage:
Heat oven to 425°F. In a Vitamix blender, blend to combine salt, black pepper, red pepper, chile flakes, garlic powder, onion powder, and oregano. Transfer to a large bowl and add pork and 100 grams water; mix well. Separate pork mixture into 2 half-sheet trays. Bake 20 minutes. Let cool. Cut each sausage slab in half lengthwise, then six times across widthwise, creating 24 portions total. 

For the Pickled Red Onion:
Place onions, bay leaves, and red pepper flakes in a heat-safe container. In a pot, combine vinegar, salt, sugar, and 2 quarts water. Bring to a boil, then pour over onions. Cover and refrigerate until needed. 

For the Special Sauce:
In a Vitamix blender, combine all ingredients and 70 grams Pickled Red Onion liquid. Blend until smooth. Transfer to a nonreactive container and reserve.

To Assemble and Serve: 
Heat a nonstick surface, preferably a cast iron skillet, to medium-high flame. Crack an egg into the pan, season with salt and pepper, and flip to fry over-medium. Reduce heat to medium, place 1 Pork Sausage patty on the pan, and heat until brown and warmed through. Slice 1 English Muffin in half. Sprinkle a healthy amount of cheese onto the pan, then place the cut-sides of the English Muffin onto the cheese. Remove once the cheese is cooked on and crispy. Spread Special Sauce onto the inside of the English Muffin. Top bottom half with Pork Sausage, followed by the fried egg, then a good pinch of Pickled Red Onion. Finish with top half and enjoy immediately or wrap in aluminum foil to keep warm.

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