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English Mixed Grill
Ingredients
- 1 thick white veal sausage (boudin blanc) about 4 oz
- 2 small pork sausage links
- 2 small, thick loin lamb chops, well trimmed
- 2 thick slices slab bacon, rind discarded, or 2 pieces Canadian bacon
- 1 ripe large tomato, halved crosswise
- 1 tbs unsalted butter
- Salt and pepper to taste
- 2 large eggs
- 1 tsp chopped flat-leaf parsley, for garnish
Directions
- 1. Preheat the broiler. Preheat the oven to 250 if they are separate.
- 2. Lightly score the white sausage 2 times on both sides
- 3. Arrange the sausage, lamb chops, bacon, and tomato halves, cut sides up, on a heavy grilling or broiler pan. Broil 3 inches from the heat for 10 minutes, turning the sausages, chops, and bacon once after 5 minutes. Sprinkle with salt and pepper and let rest in warm oven, or if not there, covered in a warm spot.
- 4. Melt butter in a nonstick skillet over medium-low heat and fry the eggs for 21/2 to 3 minutes or until desired. Sprinkle with salt and pepper. Remove each egg to a large plate.
- 5. To serve, cut the veal sausage in half crosswise and divide the meat and tomatoes equally between the 2 plates. Sprinkle with the parsley and serve immediately.
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