By: Kayem Published:
Need to bring a dish to an upcoming backyard party? Our good friends over at Kayem created this delicious sausage hash using their Artisan Fire Roasted Pepper Jack Sausage to help you bring you’re a game to your next potluck. Made with fire-roasted jalapenos & Monterey Jack, this dish pairs perfectly with the vibrant citrus and pine hop aromatics in Harpoon Take 5. This Kayem Artisan hash + a case of Take 5 = backyard party MVP status. Enjoy!
Kayem Artisan Sausage Hash
- 4 Kayem Artisan Fire Roasted Pepper Jack Sausages
- 1 T. duck fat or vegetable oil
- 1 medium yellow onion – ¼ inch dice
- 1 large clove garlic – finely chopped
- 2 bell peppers – preferably 1 red & 1 yellow - stem, ribs and seeds removed, ¼ inch dice
- 1 Fresno or jalapeno pepper – stem, ribs, and seeds removed, finely chopped
- 2 cups roasted sweet potato cubes (instructions below)
- 2 cups cornbread croutons
- 2 cups black beans, drained but not rinsed
- 1 ¼ cup chili broth (recipe below)
- 1 T. butter or duck fat
- 4 farm fresh large eggs
- 1 lime
- 4 Sprigs of cilantro - stems removed, leaves roughly chopped
Kosher salt and black pepper to taste
- ½ cup water
- ¾ cup chicken stock
- 1 dried cascabel chili – seeds & stem removed, torn into 4 pieces
- Kosher salt
1. Place liquids and chili pieces in a saucepan and bring to a boil. Turn off heat and allow to sit for at least 30 minutes.
2. Remove chili, chop finely and set aside. Season broth to taste with salt and set aside.
Roasted Sweet Potatoes:
- 1 large sweet potato peeled and cut into ¼ inch dice
- 2T. vegetable oil
- Salt and Pepper
1. Preheat oven to 400 degrees
2. Toss sweet potato cubes with oil, salt, and pepper. Spread in a shallow layer on a baking sheet and roast approximately 30 minutes. Half way through baking, use a spoon to mix cubes so they roast evenly. Cubes will be tender and just starting to brown when done. Set aside to cool.
- Preheat oven to 400 degrees.
- In a large cast iron pan on the stovetop over medium heat, cook the sausages in 1 T. duck fat or oil until browned, approximately 7-9 minutes. Remove sausages from pan and set aside. In the same pan over medium heat, sauté onion, garlic, bell peppers, red Fresno or jalapeno pepper and chopped cascabel (from chili broth) until tender but not browned, about 7-10 minutes. Slice sausages into ¼ inch pieces and add to pan. Add sweet potatoes, cornbread croutons and black beans, then add chili broth and mix thoroughly until liquid is absorbed. Season to taste with salt and pepper.
- Place pan in oven and bake until heated through and top starts to brown, about 30 minutes. Cover and keep warm while preparing eggs.
- Heat butter or duck fat in a frying pan over medium heat. Break eggs into pan one at a time and turn heat down to low. Cover and cook, basting a few times until yolks are just barely set, sunny side up. About 4 minutes.
- To serve, scoop hash onto a plate or into a bowl. Squeeze a little lime juice over the hash. Carefully so not to break yolks, place 1 fried egg on top of each serving. Garnish with cilantro and serve with a bottle of hot sauce for kicking up the heat if desired.
Serve with Harpoon Take 5 Session IPA and enjoy!
By: Tour Team Published:
Too many long days at the office? We thought so too. That’s why we’re ready to grab our shades and flip flops, and get outside with some great beers and friends. Starting June 25th we’ll be hitting the road with our main squeeze, Big Squeeze, and visiting nine different cities for some outdoor fun. From corn hole and jenga, to kayak adventures and river floats, we’re going to show you that UFO’s Big Squeeze is the perfect partner in crime for all of your warm weather adventures.
Ready to join us? Check out ufobeer.com to see where we’re heading! Can’t make it or can't wait? There are plenty of other ways to join in on the fun. Use our beer finder to see where you can buy UFO beer and then show us how you’re enjoying Big Squeeze with #mysummersqueeze all summer long.
We’ll see you on the road!