hi welcome to cooking lui legends this is our second episode last year we did cooking with we'll add in ribeye addition this time we're doing Portuguese sausage and with the Portuguese sausage segment today we're going to show you how to break it down from packaging straight to the pan all right so now we're going to show you how to break down Portuguese sausage from the plastic casing boom side trash so we're going to show you how to break down this is the three cuts the first cut is known as the nut this is the chef's cut because this part once you cut it down what is cooking on the skillet it's easy they just grab I'm cutting out a 45 degree angle this is more for aesthetics and presentation when you plate it I like to give it like half an inch so we broke down the nubs and to have and then you have your fillets we're going to start off at a medium-high we're not going to use oil in this nonstick skillet because the sausage itself has a high fat content yes as a butcher you should know how to cook your meat so when you're talking to your clientele and give us suggestions and temperatures and have they'd like to have two meats profession we're going to start off by plating just give it take notes that there's going to be different temperatures different wellnitzes of the meat when cooking the dish you should also consider turning on your bedpan and if you like I like the preferred method is to have is cooking for at least a minute on each side or until caramelized brown and I recommend you always using a very tone we just cleaned off oil paper towel so now we're going to be making scrambled eggs and by that we are going to scramble it that's great and now we are going to whisk and break down the egg usually I'd be adding milk but we don't have no foot and what the milk does is it get a bit more fluff for extra flavor you can add the salt free mrs. Ashe we compare the pain lettering it out for example you know other Giri bring up to a medium now we have a creamy egg north turn off and then allow it to rest now we're going to completely plate the dish by that we're going to start by getting your ice scoops literally rice scoops and there you have it Portuguese sausage and eggs for breakfast mmm thank you for watching cooking away until next time