Chorizo and eggs is one of the finest breakfasts in the world :eek:. It’s deliciously greasetastic!
Oh, kielbasa is good - no argument. But chorizo with scrambled eggs is even better :).
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 . . .
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.) 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!
I see the letters on the page, but they make no sense to me.
I laughed loudly at this ……
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.]
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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.
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.
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!
what kind of kiełbasa? there are many, since “kiełbasa” means “sausage.”
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”.
If God had wanted us to be vegetarian or vegan, he wouldn’t have made animals out of meat! 
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. 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.”)
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.
That’s pretty much the only non-standard breakfast meat around here (Texas) as well.
- I don’t think my system could take that much cumin so far before the cocktail hour.*
So have a Bloody Mary with breakfast!
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 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.
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.