Chive Omelet With Aged Cheddar Sausage, Bacon Roast Apples And Roesti Potatoes Recipe

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Servings: 4


Cost per serving $1.93 view details
  • 6 ounce minced pork, shoulder
  • 2 ounce bacon
  • 2 ounce grated aged cheddar cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp grnd fennel, seed
  • 1/2 tsp freshly grated nutmeg The Bacon Roast Apples
  • 2 x baking apple
  • 6 slc room temperature bacon, cut in half The Roesti Potatoes
  • 1 lrg baking potato, shredded
  • 2 Tbsp. finely chopped onion salt, to taste pepper, to taste butter, for cooking The Omelet
  • 3 x egg
  • 2 Tbsp. chopped chives salt, to taste pepper, to taste
  • 1 Tbsp. butter


  1. Place all the ingredients in a food processor and process till thoroughly combined but still slightly chunky.
  2. Place the mix in a piping bag with a large standard tip. Spread a sheet of large plastic wrap out on a just-moistened work surface and pipe out a large even bead of the sausage filling. Leave several inches of plastic wrap empty on either side of the sausage.
  3. Roll up the plastic wrap carefully, try to avoid forming any air bubbles inside the plastic. Grasp both ends of the plastic wrap and twirl the works repeatedly till the plastic tightens around the sausage. If any air pockets form prick them with a pin.
  4. Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
  5. Poach the plastic wrapped links in simmering water for five to seven min, depending on their thickness. Just cook them through then cold the sausages by immersing them in ice water for a few min.
  6. Cut off the plastic wrap and squeeze out the sausages.
  7. When ready to serve quickly reheat them by browning them in a bit of butter till heated through. Serve immediately.
  8. The Bacon Roast Apples:Cut each apple into six even wedge shaped pcs. Carefully trim off the center core section of each wedge.
  9. Tightly wrap each wedge in a half bacon slice. Fix the ends of the bacon with a toothpick. Freeze the apples.
  10. Remove from the freezer and bake at 400 degrees till the bacon is crispy, about ten to fifteen min.
  11. The Roesti Potatoes:Combine the potato and onion and season with salt and pepper.
  12. Heat several Tbsp. of butter in a small non-stick saute/fry pan.
  13. Add in about a c. of the potato mix and flatten it proportionately into disc shape.
  14. Brown the potato over a slow to medium heat till the bottom is golden then flip it over and continue cooking the other side. When both sides are golden the Roesti is done.
  15. Hold it in a hot place on an absorbent towel till ready to serve.
  16. The Omelet:Gently mix together the Large eggs, chives, salt and pepper till just combined. Do not whip them and try not to incorporate any air into the mix.
  17. Heat the butter in a medium sized non-stick skillet over a high heat. Watch the butter as it foams and as soon as the foam begins to subside add in the Large eggs.
  18. Stir the Large eggs as they begin to cook. When they are about two thirds cooked form them into an even round shape and stop stirring. Let the Large eggs continue to cook and brown lightly on the bottom as the top just sets.
  19. Fold one third of the omelet over onto itself. Carefully turn the omelet out of the pan over the unfolded section creating a three layer thick folded omelet. Serve immediately.
  20. The Plate!:Place a Roesti potato in the center of a large warm service plate.
  21. Top with the omelet and add in two browned sausages and several bacon roast apples. Serve with a smile!
  22. Ingredient amounts listed are for one omelet.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 301g
Recipe makes 4 servings
Calories 569  
Calories from Fat 358 63%
Total Fat 39.91g 50%
Saturated Fat 15.82g 63%
Trans Fat 0.0g  
Cholesterol 220mg 73%
Sodium 1052mg 44%
Potassium 1026mg 29%
Total Carbs 29.11g 8%
Dietary Fiber 5.6g 19%
Sugars 12.03g 8%
Protein 24.11g 39%
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