If there’s one thing that makes this particular venue stand apart from all the others like it, it’s that I have always pushed the idea that food should be fun. Honestly, what’s the point in slaving over a hot stove in a hot kitchen if you aren’t having any fun doing it? Just once this week, this month or this year, walk into the kitchen and make something that’s just FUN! It doesn’t have to be good for you, it doesn’t have to be worthy of a setting on the table of a fine dining restaurant, but it should make you smile. That’s what this particular “recipe” is all about.
At moments like these inspiration can, and should, come from anything that puts a smile on your face. In my case, it was a few minutes wasted on YouTube watching the iconic antics of John Cleese, Graham Chapman and the rest of the cast of Monty Python’s Flying Circus. In particular, the SPAM skit:
In the end, I settled on using SPAM Egg Sausage and SPAM, because it’s “…Not got much SPAM in it.” (Certainly not as much SPAM as SPAM SPAM SPAM SPAM eggs and SPAM.) Initially I was going to simply serve it up as a breakfast plate, but I had a strong desire for some good rye bread, so the Full Monty Python Sandwich became the result of the evening.
Not healthy. Not terribly gourmet. possibly enough to make my cardiologist have a few nightmares, but it was fun to make, fun to eat and just the thought of it still has me smiling.
Go ahead. Have some fun in the kitchen. Even if the results are awful, you’ll be laughing about it and that’s what the entire adventure is about.
It's a recipe. It's a joke. It's a meme. It's also a surprisingly great sandwich!
The Full Monty Python - Spam Egg Sausage and Spam Sandwich Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
1 Serving Size:
1
Amount Per Serving: Calories: 1574Total Fat: 128gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 82gCholesterol: 646mgSodium: 4526mgCarbohydrates: 33gFiber: 3gSugar: 4gProtein: 71g
What I would have done Differently had I thought of it at the time:
I actually tried adding cheese to half of the sandwich, but found that it had very little effect on the flavor, so I wouldn’t recommend it. A few pickle slices might go a long way to cut the heaviness of this sandwich. It’s definitely heavy!
Links to other recipes like this:
- An Ode to SPAM, from Steamy Kitchen
- SPAM spam SPAM spam SPAM, from Serious Eats
Oh no you didn’t! lol
I do like and did eat spam on occasion but the the Dr. has strictly forbidden it…looks good!
Oh yes I did!
I couldn’t help myself! I’ve had the idea running around in the back of my head for days now. I’m not supposed to eat it either, but every once in a while I allow myself a cholesterol free day
I have three wonderful reiepcs for you that come from Ireland (with some minor changes such as oils used and fermentation). The first one is a great substitute to crackers and cookies and is also incredibly kids friendly.Fermented Oat-Cakes1 c. organic oats1 c. water2 Tbsp. organic yogurt1 egg or 1 Tbsp coconut oilAny spices you desireFirst you ferment the oats either overnight or up to 48 hours. To ferment them, stir the first three ingredients together, cover, and let sit in a warm place for the desired time. When your oats are fermented cook them as normal. Either let them cool completely and add a beaten egg or add the coconut oil while warm (not hot) and refrigerate for a few hours. (Fo me this depends on if you want it to be more like a cookie or more like a cracker. I like coconut oil for a more dessert flavour with maybe some nutmeg and I like the egg if I want a cracker for cheeses and such). Add any spices you desire. Now, after the oats have cooled it will be thick. Warm up about a tsp of either coconut oil or olive oil in a skillet and fry about a spoonful of oats on each side (too much oil will make them soggy so only use enough to coat the pan). Fry until crispy and do the same for all the oats. These make a great light lunch if you put some nice cheese and cold cuts on top (or veggies or anything). Scotch eggs:1lb of good quality ground sausage (or sausage links, you can cut the skin and squeeze out the meat)1 dozen eggs – free range, organicBreadcrumbs (make your own with some sprouted grain bread or sourdough bread in your food processor)3 eggs, beatenolive oil or lardany seasonings you desireFirst, hard boil the dozen eggs, allow to cool, peel off shells, rinse, and dry. Mix your sausage meat with your hands and add any spices you like. Create a ball of raw sausage meat around the hard boiled eggs (try to make them all the same size). Mix your bread crumbs with any seasonings you like. Roll your scotch eggs in the beaten egg and then roll in breadcrumbs. Do this for all your eggs. Now you can do one of two things you can fry them (but you have to deep fry and olive oil doesn’t usually work well with this, so if you have a natural oil that does then go for it); or you can coat a baking pan with olive oil and bake at 350F (180C) for about 45min to one hour. They should be crispy and the sausage fully cooked. These can be refrigerated for up to a week and reheated in the oven for about 30 min.Traditional Irish StewMost Irish people have their own variations and family traditions but this is how my husband’s dear, sweet grandmother in Sligo makes it. There really aren’t any measurements for it, just add as much or as little as you please.1 large leg or shoulder or lamb with bonePotatoesCarrotsOnionsParsnipsFresh GarlicWhite wineOlive OilFresh HerbsSmall amount of flour Brown your leg or shoulder of lamb in olive oil to help seal in the flavour and juices. When cool to the touch, cut the meat into bite size pieces and place in a container with white wine, olive oil, and chopped garlic. Cover and refrigerate until stock is ready. Using the bone from the leg or shoulder, create a bone stock (add a bouquet de garnis with rosemary, parsley, thyme, and bay leaf). I usually do these steps the day before because making a bone stock will take many hours. When ready, take out lamb and dry meat pieces with a paper towel. Coat in a light layer of flour – really only about a tbsp or so (you can mix spices with the flour if you like). Heat a skillet with olive oil, lard, or butter and brown the meat for a few minutes (do not fully cook). Add meat to your stock and chop up veggies and place in stock (as many of the veggies as you like, the ones above are traditional for this stew). Allow to simmer for 3 hours (or until the meat is soft and practically falls off the fork). When it is ready add more fresh herbs finely chopped: rosemary, thyme, and parsley are traditional. Add sea salt and cracked black pepper to taste and serve. Wonderful, filling, comfort food and you can control the carb content easily by using as many potatoes as you like. Note: don’t use russet potatoes use white, yellow, or red. Leave skins on potatoes and carrots (but peel the parsnips).
My mom used to pack fried Spam sandwiches for lunch for me when I was much younger – with some chili sauce! An egg would take it to the next level!
I love your recipe and the inspiration from whence it came–Monty Python is the greatest! I come across so many people who just don’t ‘get it’, meaning their brand of humor, I guess. So it’s fantastic to find someone who appreciates them like I do. Have you ever had Holy Grail Ale? We had one in a restaurant once, after we stopped laughing over the whole premise.
That’s hilarious! My dad would love this sandwich. He got used to spam when in the army. I think I had it once as a little kid, but not since. :-)