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Awesome Weekend Mixed Grill

Uriel is a gourmet. He enjoys trying out new recipes and new cuisines. He loves African and Indian cuisine.

Mixed Grill

Mixed Grill

The hearty mixed grill is a unique dish that is bursting with flavor, it will tantalize your taste buds. It makes the perfect breakfast or brunch for the weekend. You can choose to keep it simple or you can go for the ‘full Monty’.


  • 4-8 pork sausages
  • neck of lamb cutlets, well-trimmed of fat
  • 2 tablespoons olive oil
  • 1 table spoon mixed herbs, dried
  • eggs, large
  • slices white bread, crusts removed
  • 1 bunch water cress, trimmed and washed
  • 4-8 rind less rasher back bacon, lean, smoked
  • 30 grams lard
  • 30 grams butter
  • 4 tomatoes, halved
  • salt
  • black pepper


  1. Pre-heat the grill
  2. Prick the sausages and then place them on the grill rack and start cooking under the grill, turning them frequently as they brown.
  3. Brush the lamb cutlets with oil, season well with salt, pepper and sprinkle with the herbs.
  4. Place the lamb cutlets on the grill rack together with the sausages and cook them for about four to five minutes.
  5. Season the tomatoes well with salt and pepper and dot each half with a bit of butter.
  6. When the sausages and lamb cutlets are almost cooked, place the bacon rashers on the grill rack to cook for about two to three minutes on each side.
  7. Add the tomatoes for the last two to three minutes of cooking. As the sausages, lamb cutlets and bacon are being cooked, they can be placed on a large baking tray under the grill pan to keep them warm. Alternatively, you can put them in the oven.
  8. Heat the lard in a large frying pan and fry the eggs, then remove from the pan and lace on a large heated serving platter.
  9. Fry the bread in the fat left in the pan until it is golden brown on both sides. Arrange the fried bread, all the cooked meat, the tomatoes and water cress on the platter with the eggs and serve immediately, accompanied with mustard and your favorite sauce.

Historical Information of some of the ingredients

Tomatoes – Spaniards brought tomatoes from Mexico and Peru introduced them to Europe. It took more than two hundred years before the tomato achieved acceptance in Europe. A similarity between the tomato and the poisonous belladonna plant led to its rejection. It is until the 20th century that it gained acceptance in North America and Germany. The tomato is a staple of the Mediterranean diet

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2022 Uriel Kushiel

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