Black Pepper Parmesan Reggiano French Toast with Italian Sausage Patties and Warm Honey

Black Pepper Parmesan Reggiano French Toast with Italian Sausage Patties and Warm Honey

Ingredients

  • 1 1/2 pounds ground pork

  • 1/4 cup dry red wine

  • 1 teaspoon fennel seed (1/3 palmful)

  • 1 teaspoon granulated garlic (1/3 palmful)

  • 1 teaspoon granulated onion (1/3 palmful)

  • 1 teaspoon ground sage (1/3 palmful)

  • 2 teaspoons coarse black pepper, divided

  • 1 1/2 teaspoons kosher salt, divided

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 4 large eggs

  • 2/3 cup whole milk

  • Freshly grated nutmeg

  • 1 1/2 cups grated Parmigiano Reggiano cheese

  • 8 slices good-quality white bread or Italian bread

  • 2-3 tablespoons melted butter

  • Warm honey, for drizzling

Directions

Pre-heat a griddle pan to medium-high. Combine the pork with the wine, fennel, granulated garlic, onion, sage, 1 teaspoon black pepper, 1 teaspoon salt and EVOO. Mix with your hands to combine, then form eight small, thin patties. Cook the patties for 3-4 minutes on each side, then keep warm in a low oven. Reduce the heat under the pan to medium for the French toast. Whisk up the eggs, remaining salt and pepper, a little nutmeg and the grated cheese in a dish. Coat the bread slices in the egg batter and cook on the griddle in a little melted butter until golden and cooked through. Serve the cheese toast with the sausage patties alongside, drizzled with warm honey.