Oaxacan Breakfast Sandwiches with Pachanga Sausage

Chef Steven is ready to take your taste buds on a trip to the state of Oaxaca, Mexico in this most recent episode of Cooking with Sun King!


For the Sausage:

  1. In a bowl, combine Ground pork, Pachanga, Spices and Lime zest. Mix lightly until combined and portion into 4 patties. Chill until grill is ready.
  2. Preheat Treager to 275. Place sausage patties onto grates and smoke for 45 min up to an hour, or until an instant read thermometer reaches 165. Remove patties from grill and let rest for 5-10 min. Assemble breakfast sandwiches as listed below!

For the Sauce:

  1. Combine all ingredients in a bowl, keep chilled until serving.


To Serve:

  1. Slice in half lenghtwise and toast English muffins to taste. To assemble, place Salsa on split half of one bottom, and Chili crisp sauce on the other. Top Salsa half with sausage, Oaxaca cheese, and egg, and place Arugula on Chili crisp half. Enjoy!


Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.