Turducken is a deboned chicken shoved inside a deboned duck stuffed inside a deboned turkey. I first learned of this crazy combination on an episode of Chef Paul Prudhomme.
Because of the holidays and my husband’s upcoming deployment, I haven’t blogged for a couple of weeks. I’ve been in kind of a rut ~ a mix of writer’s block and lack of creativity.
Then, last night while we were eating dinner, this meat lover’s idea just came to me. I was trying to decide what to fix the hubby for Sunday breakfast. He couldn’t decide if he wanted bacon, ham or sausage … so the bachamage was born.
It’s bacon wrapped around ham wrapped around sausage. I guess I could have called it Sau-ham-on or Ham-bac-age, but in keeping with the TURkey-DUCK-chickEN, I went with BACon-HAM-sausAGE.
It could be pronounced bake-ham-edge, but I kind of like to French it up and pronounce it bosh-uh-maj.
The prep was easy, but next time I’ll probably pump up the heat. I baked them at 350 and they took a good 45-50 minutes for the bacon to crisp up. Perhaps I should have baked them at 400 degrees instead.
The result though was a beautiful package of meat that would go well on a rustic breakfast plate or a swanky breakfast buffet.
- 8 sausage patties
- 8 slices of bacon
- 8 slices of smoked ham
Cut the bacon in half. Lay two pieces of bacon in a cross pattern.
Set a piece of ham on top.
Add a sausage patty.
Pull two ends of the bacon together to close the ham around the patty.
Pull the other two ends together to complete the package.
Turn the patties over so the seams are down.
Place on a foil-lined baking sheet.
Bake at 350 degrees for 50 minutes. Serve warm.