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Plant-Based Chorizo Biscuit Strawberry-Chipotle Sausage Breakfast Sandwich
Plant-Based Chorizo Biscuit Strawberry-Chipotle Sausage Breakfast Sandwich 1

Plant-Based Chorizo Biscuit Strawberry-Chipotle Sausage Breakfast Sandwich

A vegan breakfast sausage sandwich with strawberry chipotle jelly on a plant-based chorizo crumble biscuit.

Products Used: Incogmeato® Breakfast Sausage Patties, MorningStar Farms® Veggie Chorizo Crumbles™
Servings: 1 sandwich

Ingredients

For the jelly

  • 1 pint Strawberries
  • 5 ea. Chipotle peppers
  • ¼ tsp. Kosher salt
  • 2 Tbs. White vinegar
  • 2 cups Sugar
  • ½ ea. Fresh lemon juice
  • ½ cup Water
  • 1 ea. Red bell pepper, roasted, de-seeded, and peeled

For the biscuit

Recipe Directions

JELLY:
1. In a pot, bring all ingredients to a slow boil. Cook 5 minutes, until strawberries are softened. Puree the mixture. Boil until temperature reaches 215º F. Stir frequently to prevent burning.
BISCUIT:
1. In a bowl, mix together flour, salt, baking powder, and baking soda. Crumble Crisco into flour mixture until soft and crumbly. Add liquids and mix slowly until just incorporated.
2. With dough still rough, dump out onto work surface. Sprinkle flour over the top of the dough and a rolling pin. Roll dough to l ¾” thick. Evenly distribute MorningStar Farms® Chorizo Crumbles over the top of the dough; fold right 1/3 toward center, then left 1/3. Fold in half and then roll to ¾” thick again. Repeat process. Roll to 1” thick.
3. Cut dough with biscuit cutter. Bake at 425º F for 15-20 minutes until puffed and golden brown.
4. Assemble sandwich by placing prepared one Incogmeato® Breakfast Sausage patty and 2 oz. of jelly onto a single biscuit.