Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • plus 1 yolk
  • 1/2 cup cream
  • A few grates nutmeg
  • 3 slices good-quality
  • hand-sliced white bread (about 1/4- to 1/2-inch thick)
  • Butter
  • 1 1/2 ground pork
  • Salt and black pepper
  • 1 1/2 teaspoons ground sage
  • half a palmful
  • 1 1/2 teaspoons granulated onion
  • 1 teaspoon ground coriander
  • 1/3 palmful
  • 1 tablespoon maple sugar or light-brown sugar
  • 1/2 teaspoon crushed red pepper
  • ground red pepper or espelette
  • 1 tablespoon olive oil
  • 1 egg
  • beaten
  • Warm maple syrup
  • for dipping

Instruction

  • /*-->*/ Whip up eggs, yolk and cream with nutmeg
  • Heat a griddle over medium heat and melt butter
  • Dip bread in egg batter and cook French toast to deep golden
  • Remove toast from griddle and cool; chop 1/4-inch dice
  • Place pork in bowl and add salt, pepper, sage, onion, coriander, sugar, red pepper and olive oil
  • Mix to combine and let stand 30 minutes for flavors to combine
  • Mix egg into sausage and then mix in the chopped French toast
  • Preheat oven to 400˚F
  • Line a baking sheet with parchment paper
  • Roll 1 1/2- to 2-inch meatballs and arrange on baking sheet
  • Roast meatballs until crispy and brown at edges and cook through 17-20 minutes
  • Serve with warm syrup for dipping