Sausage Donut Breakfast Sandwich with Apple-Poblano Relish
Quick Info
Prep Time15m
Cook Time20m
CategoryBreakfast, Pork, Meat Lovers
The Ingredients
Yields: 3 Sandwiches
- Lump Charcoal
- 1 pound pork sausage
- 1 tablespoon canola oil
- 2 tablespoons salted butter
- 1/2 yellow onion, chopped
- 1 poblano, chopped
- 1 green apple, peeled, chopped
- 1 sweet red apple, peeled, chopped
- 2 teaspoons apple pie spice
- 1/4 teaspoon sea salt
- 1/4 cup apple juice
- 1/4 cup maple syrup, divided
- 2 tablespoons sriracha style hot sauce, divided
- 2 tablespoons fresh lime juice
- 1/2 cup mayonnaise
- 6 slices cheese, sharp cheddar and/or pepper jack
- 3 glazed donuts, sliced horizontally in half
Equipment: Primo Ceramic Grill, Primo Dual Side Griddle, Cast Iron Skillet
Preparation Instructions
- Prepare your Primo Ceramic Grill for 375°F indirect smoking. Fill half of the firebox with lump charcoal. Once the charcoal turns gray insert the grill grates. Place Primo’s dual-purpose half-moon Cast Iron Griddle above the coals, with the smooth side upward.
- Sausage Patties: Divide 1-pound sausage into 3 equal mounds then divide each mound into 2 balls for a total of 6 sausage balls.
- Apple Poblano Relish: Prepare and measure oil, butter, onion, poblano, apples, spice, salt, apple juice, 3-tbsp maple syrup, 1-tbsp hot sauce, and 1-tbsp lime juice.
- Creamy Maple Spread: Combine mayonnaise, 1-tbsp maple syrup, 1-tbsp sriracha, and 1-tbsp lime juice until well blended. Set aside.
Cooking Instructions
- Place a cast iron skillet on the opposite side of the griddle. Heat oil and butter for 2 minutes then add onions and poblano; cook 2 minutes.
- Add apples and apple pie spice and sauté for 2 minutes then add apple juice, maple syrup, hot sauce, and lime juice. Stir apples and poblanos occasionally until softened, about 20 minutes.
- Meanwhile, place sausage balls on hot griddle and press firmly with a burger smasher. Fry patties 3-5 minutes per side, until browned and cooked through. Top patties with cheese. Remove the sausage patties from the griddle once the cheese has melted and the internal temperature has reached 160°F for safety.
- Dip the cut side of each donut in the sausage fat before wiping the griddle clean and inverting it to the groove side.
- Place the cut side of the donut down on the griddle until light golden. Turn the donuts over and caramelize the glaze until brown and slightly crispy. Remove grilled donuts from the grill and place on a baker’s rack until ready to serve.
- Slather Creamy Maple Sauce on the bottom of the grilled donut then apple poblano relish, 2 sausage patties, more sauce, and the top donut. Enjoy!
Chef's Notes
A mustard spread is delicious on this sandwich. Mix 1/2 cup mayonnaise with 2 tablespoons classic mustard and 1 tablespoons chives.
Spread the Love! Sausage Donut Breakfast Sandwich can be served with only 1 sausage patty if you need 6 servings. I like the 2-stack patty bite because of the savory meat to sweet donut ratio.
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