# Breakfast meats **URL:** \ **Category:** Cafe Society\ **Created:** [December 3, 2018, 2:25pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496 "2018-12-03T14:25:52Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Tamerlane](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tamerlane/32/7602_2.png) [@Tamerlane](https://boards.straightdope.com/u/Tamerlane)\ **Post date:** [December 4, 2018, 3:27am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/21 "2018-12-04T03:27:50Z")
> [@Ukulele\_Ike](#): > > Chorizo would be a nightmare at breakfastime. Chorizo and eggs is one of the [finest breakfasts in the world](https://www.youtube.com/watch?v=NXrEFp2TOT8) :eek:. It’s deliciously greasetastic! > [@](#): > > Northern California provides the much more palatable offering of grilled kielbasa at most of the breakfast joints. Oh, kielbasa is good - no argument. But [chorizo with scrambled eggs](https://www.simplyrecipes.com/wp-content/uploads/2008/04/chorizo-eggs-640.jpg) is even better :). ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [December 4, 2018, 3:30am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/22 "2018-12-04T03:30:28Z")
chorizo and eggs are yum…now whats scary is what evet alleged meat they put in menudo… I was never brave enough to try any …… ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 4, 2018, 3:31am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/23 "2018-12-04T03:31:49Z")
> [@nightshadea](#): > > chorizo and eggs are yum…now whats scary is what evet alleged meat they put in menudo… I was never brave enough to try any …… You didn’t have the guts . . . ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 4, 2018, 3:34am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/24 "2018-12-04T03:34:12Z")
> [@wolfman](#): > > So very, very, very wrong. Chorizo is the best of all anti-hangover breakfast meats to ever exist, and is awesome in any breakfast. There are few things better than a plateful of juevos con chorizo for breakfast. (Actually, I may prefer juevos divorviados [two fried eggs, one with red salsa, the other with green salsa, both with a good kick to them, served over a tortilla, and usually beans and rice].) Yum, yum! Growing up, on Saturdays my father would go to the Polish deli and buy a few pairs of _parówki cielęce_, which is basically a type of emulsified sausage (like a hot dog) made with veal. It can come in several forms, but he’d buy the thicker kind that are the diameter of sausages like bratwurst, Italian sausage, etc. (i.e. stuffed into pork casings and not the thinner sheep casings. [Looked like this](https://justskandi.ekoskrzyneczka.pl/pl/p/Paroweczki-Cielece-opakowanie-300-g-/642).) Essentially, this was like a Polish version of weißwurst. He’d boil them up, serve them with a few slices of Polish rye bread and some mustard (or ketchup as I liked as a kid), and it was the best breakfast ever for me growing up! ---
**Author:** ![drachillix](https://avatars.discourse-cdn.com/v4/letter/d/48db29/32.png) [@drachillix](https://boards.straightdope.com/u/drachillix)\ **Post date:** [December 4, 2018, 3:59am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/25 "2018-12-04T03:59:30Z")
> [@Ukulele\_Ike](#): > > Chorizo would be a nightmare at breakfastime. I see the letters on the page, but they make no sense to me. ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [December 4, 2018, 4:38am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/26 "2018-12-04T04:38:31Z")
> [@Qadgop\_the\_Mercotan](#): > > You didn’t have the guts . . . I laughed loudly at this …… ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [December 4, 2018, 5:55am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/27 "2018-12-04T05:55:42Z")
I grew up around Philly, so naturally, scrapple remains a breakfast staple of mine. I don’t like pan frying scrapple because it “_pops_” fat globules excessively and I don’t enjoy getting a scorching lipid shower early in the morning. I circumvented that problem when I discovered that scrapple fries up quite nicely in an _air_-fryer: put a slab or two of scapple in the fryer, no flour, no oil, set it to 390 for ~12 minutes (spend that time making your eggs, toast and coffee). Comes out perfect every time. I just polished off a pound of scrapple this morning (no, not at one sitting … it took me a couple days). \*[Note to self: buy more scrapple today.] \* Corned beef hash: the next best thing to scrapple. Fry it up crispy with a sunny side up egg on top. You won’t be disappointed. I’ve lived in the U.S. South for over 30 years, so I’m not unfamiliar with sausage gravy & biscuits: Crumpled pork sausage in thick white gravy with lots of black pepper poured over a cat-head buttermilk biscuit (make the biscuits with lard, not wimpy shortening). Light appetite?: make the biscuits domestic tabby head size. Medium appetite?: leopard head size. Big appetite?: Siberian tiger head size. Huge appetite? Well, now you need my grizzly bear head biscuit recipe. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [December 4, 2018, 8:56am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/28 "2018-12-04T08:56:18Z")
> [@Ukulele\_Ike](#): > > “England has bangers. Ireland has _sausages._ — thing an Irish woman told me in New York several years ago There used to be a “British Bakery” not too far from my home in Scarborough where they sold a variety of frozen delicacies like black pudding and Scottish bacon. For some reason, they had to stop importing real British bangers, and started selling locally produced “Irish sausages” instead. They tasted exactly the same. Now that Mrs Bridges has shut down (she finally retired, God bless her), it looks like I have to go all the way to Mississauga to buy either one.\* On public transport, this is a real PITA. ☹ \*FWIW, Scarborough is heavily Halal. ---
**Author:** ![Maastricht](https://avatars.discourse-cdn.com/v4/letter/m/a88e57/32.png) [@Maastricht](https://boards.straightdope.com/u/Maastricht)\ **Post date:** [December 4, 2018, 10:45am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/29 "2018-12-04T10:45:24Z")
There’s loads of vegetarian and vegan breakfast meat choices these days. Bologna, salami, liverwurst…mmm. Vegetarian (breakfast) meats seem mainly an European thing for now, ( The International shop only has dinner meats at the moment) but the choice will be much wider soon. Stay tuned! [https://www.thevegetarianbutcher.com/products](https://www.thevegetarianbutcher.com/products) ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [December 4, 2018, 11:14am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/30 "2018-12-04T11:14:59Z")
> [@Tamerlane](#): > > Oh, kielbasa is good - no argument. But [chorizo with scrambled eggs](https://www.simplyrecipes.com/wp-content/uploads/2008/04/chorizo-eggs-640.jpg) is even better :). what kind of kiełbasa? there are many, since “kiełbasa” means “sausage.” ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [December 4, 2018, 12:09pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/31 "2018-12-04T12:09:21Z")
Steak and eggs, ideally made with very good steak\* and served with a bottle of Heinz ketchup. \*you want people to say, “I can’t believe you wasted that steak on breakfast”. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [December 4, 2018, 12:48pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/32 "2018-12-04T12:48:10Z")
> [@Maastricht](#): > > There’s loads of vegetarian and vegan breakfast meat choices these days. Bologna, salami, liverwurst…mmm. > > Vegetarian (breakfast) meats seem mainly an European thing for now, ( The International shop only has dinner meats at the moment) but the choice will be much wider soon. If God had wanted us to be vegetarian or vegan, he wouldn’t have made animals out of meat! 😛 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 4, 2018, 12:56pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/33 "2018-12-04T12:56:34Z")
> [@jz78817](#): > > what kind of kiełbasa? there are many, since “kiełbasa” means “sausage.” Usually, in US English it means a type of smoked Polish sausage. If you’re in an area with a lot of Poles, it may also be the unsmoked variety of polish sausage (biała kiełbasa), but most often, it’s something [like this](https://i0.wp.com/www.casadecrews.com/wp-content/uploads/2015/10/OktoberOnTheFarm.jpg?resize=700%2C471). Compared to actual varieties of kiełbasa that you’d typically get at a Polish deli, these versions are far “wetter” and more finely ground. The closest I’ve found at a Polish deli to what Americans think of as kielbasa are usually just marked as “kiełbasa grillowa” (“grilling sausage.”) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [December 4, 2018, 1:59pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/34 "2018-12-04T13:59:47Z")
I had no idea I was being so controversial! It’s a matter of taste, of course. I don’t think my system could take that much cumin so far before the cocktail hour. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [December 4, 2018, 2:30pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/35 "2018-12-04T14:30:04Z")
> [@silenus](#): > > One of the myriad joys of living in Southern California is the near-universal availability of [chorizo](https://en.wikipedia.org/wiki/Chorizo#Mexican_chorizo) as a breakfast meat option. That’s pretty much the only non-standard breakfast meat around here (Texas) as well. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 4, 2018, 2:32pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/36 "2018-12-04T14:32:04Z")
- I don’t think my system could take that much cumin so far before the cocktail hour.\* So have a Bloody Mary with breakfast! ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [December 4, 2018, 2:36pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/37 "2018-12-04T14:36:22Z")
> [@Ukulele\_Ike](#): > > I had no idea I was being so controversial! > > It’s a matter of taste, of course. I don’t think my system could take that much cumin so far before the cocktail hour. FYI, we’re talking Mexican style chorizo, not the Spanish style if that makes you any difference. Seasoning-wise, it’s mostly chile powders with a little vinegar and cumin. Here’s an excellent recipe for anyone who wants to make their own (the ingredients in commercially made chorizo are profoundly sketchy- salivary glands?!?) It’s from Robb Walsh- a Texas food writer whose recipes are excellent in my experience. > [@](#): > > Revival Red Chile Chorizo > > Makes 2 1/2 cups > > 1 pound Revival ground pork > 2 teaspoons red chile powder > 1 tablespoon sweet paprika > 1 tablespoon salt > 1 teaspoon garlic powder > 1/2 teaspoon cumin > 3 tablespoons red wine vinegar > > Combine all of the ingredients in a bowl and mix well with your hands. Cover and store in the refrigerator for up to a week. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 4, 2018, 2:45pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/38 "2018-12-04T14:45:37Z")
> [@nightshadea](#): > > I laughed loudly at this …… 😉 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 4, 2018, 3:12pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/39 "2018-12-04T15:12:27Z")
> [@bump](#): > > FYI, we’re talking Mexican style chorizo, not the Spanish style if that makes you any difference. > > Seasoning-wise, it’s mostly chile powders with a little vinegar and cumin. > > Here’s an excellent recipe for anyone who wants to make their own (the ingredients in commercially made chorizo are profoundly sketchy- salivary glands?!?) It’s from Robb Walsh- a Texas food writer whose recipes are excellent in my experience. Also, cloves, cinnamon, and Mexican oregano are common seasonings in Mexican chorizo. Recipes will vary a lot, of course, but here in the Chicago area, the typical house-made chorizo you’ll get at the Mexican meat counter will have cinnamon and/or cloves in it, and not be particularly cumin-heavy. I’ve been meaning to try this [Oaxacan style chorizo](http://menuinprogress.com/2009/10/homemade-chorizo-oaxacan-style.html) recipe, which omits cumin completely, and adds a bit of nutmeg and thyme to the mix. The main problem I’ve had with making these sausages at home is the pre-ground pork they sell at the meat counter is just not fatty enough. Whenever I make bulk sausages from it, they don’t taste right, and they don’t have the right texture. You have to ask the butcher (if your store has one) to grind some fatty shoulder/butt for you or grind it yourself. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 4, 2018, 3:26pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/40 "2018-12-04T15:26:54Z")
Another advantage to SoCal - I have a full service Mexican grocery/butcher just down the block. They make _awesome_ chorizo. The wife doesn’t approve, but I don’t care (much.) Sometimes you just gotta have it. [Previous page](https://boards.straightdope.com/t/breakfast-meats/825496.md?page=1) [Next page](https://boards.straightdope.com/t/breakfast-meats/825496.md?page=3)