flick_my_bean @ flick_my_bean @lemmy.world

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2 yr. ago

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Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.

Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.

:D I think you need to check again

Nom Nom

Is it even possible to make some food look pretty and tasty >.< stuff like enchiladas have to be impossible!