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If you like bacon, ham and sausage, you’ll love this breakfast side inspired by turducken.
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.
A Meat Lover’s Breakfast ~ Bachamage
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.