Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts

Second Breakfast is a Meal eaten after breakfast, but before lunch



What is Second Breakfast?

"Second breakfast (or Zweites Frühstück, Drugie śniadanie) is a meal eaten after breakfast, but before lunch. It is traditional in Bavaria, and in Poland. In Bavaria
(Bavarian Breakfast) or Poland, special dishes are made exclusively to be eaten during second breakfast. In Vienna, Austria the Second Breakfast is referred to as Jause. It is typical to eat four to five meals a day in these locations."

"The second breakfast is typically a lighter meal or snack eaten around 10:30 in the morning. It consists of coffee, pastries such as monkey bread (sticky bun recipe) and the like, or some sausages. The typical sausage is a white sausage (pictured above), Weißwurst, which is considered the specialty of Munich. The sausage is prepared during the early morning to serve during the second breakfast. It is served with pretzels, sweet mustard, and wheat beer. The meal is roughly similar in concept to the British elevenses, though elevenses is little more than a colloquial term for a mid morning snack. In Poland second breakfast usually consists of some snacks like sandwiches, or pastries, but may consist of light dessert type dishes like chocolate pudding or kisiel."

Monkey bread is also called Hungarian coffee cake, golden crown, pinch-me cake and bubbleloaf, is a sticky, gooey pastry served as a breakfast treat.

In J. R. R. Tolkien's book The Hobbit, 

the hero, Bilbo Baggins, eats a second breakfast. In the preface to The Lord of the Rings, Tolkien mentions that Hobbits prefer to eat seven meals a day. In the film adaptation of The Fellowship of the Ring one of the hobbits, Pippin, references second breakfast in a line of dialogue.

In Thomas Mann's book The Magic Mountain, frequent and detailed references are made to second breakfasts. Beer is served along with "cold cuts on toast". Sometimes food from the first breakfast appears again such as oatmeal and fruit.

Poland

The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage kielbasa, tomatoes, Swiss cheese, and sliced pickles. Twaróg, a Polish cheese, is the breakfast classic and comes in many forms. Twaróg can be eaten plain, with salt, sugar, or honey, or it can be mixed with or chives into a cream cheese-like spread. Eggs are served often as the main breakfast item, mostly soft-boiled or scrambled. For a quick winter breakfast, hot oatmeal, to which cocoa is sometimes added, is often served. Jam spreads are popular for a quick breakfast, including plum, raspberry, and black or red currant spreads. Breakfast drinks include coffee, milk (some areas may serve fresh milk from the cow), hot cocoa, or tea. Traditionally, the Poles avoid heavy-cooked foods for breakfast. For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table. wikipedia

Germany

The typical German breakfast consists of bread rolls, butter, jam, ham, soft-boiled eggs and coffee. Cereals have become popular, and regional variation is significant — cheeses, cold cuts, meat spreads, yogurt, granola and fruit (fresh or stewed) may appear, as well as eggs cooked to order (usually at smaller hotels or bed-and-breakfasts). A second breakfast is traditional in parts of Germany, notably Bavaria (there also called Brotzeit, literally "bread time").

My Closing thoughts ~

I'm a fan of the Hobbit and Lord of the Rings for sure and second breakfast is something I celebrate and eat often. Now at the time I didn't know it was a real thing of course. Nope I ate second breakfast because I needed a little snack between breakfast and lunch. And it was always some type of sausage link with mustard and bread. I was delighted when I first heard that it was a real thing. I didn't feel guilty eating it anymore. Yeah! "Live everyday like a Holiday". Pam

Resource Links: This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article secondbreakfast©/and other related pages. gone-ta-pott.com /Top Photo: wikipedia.org

Deep-Dish Sausage Patty Pizza Recipe

Deep-Dish Sausage Patty Pizza Recipe
A Pillsbury.com recipe
Today I'm posting Pizza #3 in honor of National Pizza Week.


All I can say is thank God for cast-iron skillets. I love them! I cook most everything in a cast-iron skillet and it's always my first choice when I'm making a deep dish pizza too. Now you can use any kind of skillet you want for deep dish pizza but once you've tried cast-iron for pizza you won't go back to a regular skillet again.

Now let's talk about this recipe.
Sausage Patty Pizza: I think this was a winning recipe at a bake off contest at Pillsbury. I don't remember what year but it seems like it was just a couple of years ago.  My siter-in-law makes this exactly by the recipe because her kids really love sausage and since this pizza has a big sausage patty layer it's perfect for die-hard sausage lovers. For me.... I love deep-dish pizza made this way but I tend to only use half the sausage the recipe calls for. What can I say.... sausage doesn't like me as much as it use to. Do you know the way to heart-burn city?  I do remember when I could devour slice after slice without needing a whole bottle of tums. Ahhh those were the days. :)


INGREDIENTS:

Sauce
2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1/4 cup chopped onion
2 teaspoons finely chopped garlic
1 can (28 oz) whole tomatoes, drained, 1/2 cup juice reserved and tomatoes coarsely chopped
1 teaspoon dried basil leaves
1 dried bay leaf
1/4 teaspoon salt
2 or 3 dashes pepper
Pizza
1 lb bulk sweet Italian pork sausage
2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 tablespoon cornmeal
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 cups shredded mozzarella cheese (1 lb)
2 teaspoons grated Parmesan cheese

DIRECTIONS:
1. Heat oven to 400°F. In 2-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic; cook about 4 minutes, stirring constantly, until onion is tender. Stir in tomatoes, basil, bay leaf, salt and pepper. Reduce heat to medium-low. Simmer uncovered 20 minutes, stirring occasionally. Stir in reserved tomato juice. (Sauce should be thick.) Remove and discard bay leaf.
2. Meanwhile, spray 12-inch skillet with Crisco® Original No-Stick Cooking Spray. Spread sausage over bottom of skillet into large patty. Cook over medium-high heat 5 to 8 minutes on each side, turning once, until no longer pink in center. (If necessary, cut patty in half or into quarters to turn.)
3. Coat bottom and side of 12-inch cast-iron skillet or other ovenproof skillet with 1 tablespoon oil; sprinkle with cornmeal. Unroll pizza crust dough in skillet; press on bottom and at least halfway up side. Brush dough with remaining 1 tablespoon oil; prick bottom and sides of dough with fork. Sprinkle mozzarella cheese over dough. Top with sausage patty, keeping patty in one piece.
4. Bake 15 to 18 minutes or until crust is light golden brown. Spread sauce over sausage. Bake 5 to 10 minutes longer or until crust is golden brown. Sprinkle with Parmesan cheese. Let stand 10 minutes before cutting.