The crew spends a lot of time during episodes 23 and 24 having breakfast. One of the many things they ate were nerf sausages. We were unable to find any nerf at our local grocery store, so we had to make due with beef. And then we also added some maple and bacon and jalapeno because why not?

Patty sausages on a plate. Scones can be seen in the background.

Nerf Sausage- aka Maple Bacon Jalapeno Beef Sausage

Ground beef chuck and minced bacon make up the bulk of the sausage. You can use whatever type of bacon you’d like, we used an applewood smoked bacon. For seasonings use we salt and pepper, some red pepper flakes, sage, fennel, and nutmeg. Then diced fresh jalapeno for some heat and maple syrup for a bit of sweetness and to mellow out the spice. A little bit of ice water helps everything combine.

The ingredients of the recipe set out in little bowls.
The ingredients

In a large bowl you’ll combine all the ingredients and stir well. Everything must be thoroughly combined.

All the ingredients in a mixing bowl.
Ingredients in a bowl
All the ingredients in a mixing bowl after being mixed.
Mixed mixture.

To form the patties you’ll take 1/4 cup (for small patties) or 1/2 cup (for large patties) of the mixture and form into a disk shape.

7 patties in a cast iron skillet being cooked.
Let’s get cooking!

Heat a heavy skillet or cast iron over medium-low heat. Cook the patties for about 5 to 8 minutes on each side. They should be deep brown on the outside and cooked all the way through.

8 patties in a cast iron skillet being cooked.
Look at those babies… or nerfies?

Serve while still warm.

Patty sausages on a plate.
Mapley bacony spicy sausage goodness.

These freeze incredibly well. Once you’ve formed the patties place them on wax or parchment paper on a tray and place in the freezer for an hour. Transfer them to a freezer bag. Let them thaw before cooking.

Nerf Sausage- aka Maple Bacon Jalapeno Beef Sausage

2 pounds (910g) ground chuck
0.50 lb (230g) minced bacon
1/4 cup (42g) ice water
1/4 cup (60g) maple syrup
1-1/2 teaspoon (11g) kosher salt
1/2 teaspoon (1g) coarsely ground black pepper
1 teaspoon (2g) red pepper flakes
3/4 teaspoon (2g) dried sage
1/2 teaspoon (1g) ground fennel
1/2 teaspoon (1g) ground nutmeg
2-3 (75g) diced jalapeno

Combine all ingredients in a large bowl or the bowl of a stand mixer. Mix thoroughly until completely combined.

Form into patties using 1/4 cup of the mixture per sausage for small patties, or 1/2 cup for large.

Cook patties over medium-low heat in a cast iron or heavy skillet. Cook until brown and cooked through, approximately 5-8 minutes on each side.

Popcorn is essential for any entertainment viewing, but it’s especially important if you’re watching an underground fight match. Xianna acquires a bucket of popcorn in Episode 21 to snack on while Tink fights a Wookiee.

This Curry-Carrot Popcorn recipe is perfect for all your death match needs.

Close-up shot of popcorn
Underground Fighting Ring Popcorn

Underground Fighting Ring Popcorn is simply popcorn popped in coconut oil that’s then tossed in carrot powder, curry powder, and salt.

ingredients for the popcorn measured out
The ingredients.

So let’s start with the weirdest component of this recipe: the carrot powder. It’s made by taking dehydrated or freeze-dried carrots and putting them in a spice or coffee grinder until they’ve become a fine powder. If you can’t find dried carrots substitute it with extra curry powder and a small sprinkle of sugar.

dehydrated carrots in a spice grinder
Dehydrated carrots pre-grind.
carrot powder in a spice grinder
The finished carrot powder.

Next, the curry powder. Storebought curry powders are perfectly fine, but homemade curry powder will pack a bunch of extra flavor. Ours combines coriander, cumin, fenugreek, black pepper, cinnamon, cardamom, arbol chilis, turmeric, ginger, and salt. Fenugreek seeds can be found at most Indian grocery stores, but you can substitute mustard seeds if you can’t find them. You can find our recipe after the main popcorn recipe.

the ingredients of the curry powder in a spice grinder
Curry powder pre-grind.
carrot powder, curry powder, and salt in a bowl
The carrot powder, curry powder, and salt.

For the main event, you’ll heat up coconut oil and 3 kernels in a large saucepan or wok. Once those 3 kernels have popped you know your oil is hot enough. Add the rest of the kernels and cover with a lid. Make sure to shake the pan once the kernels begin popping to prevent burning.

oil and 3 kernels in a wok
The 3 test kernels.
2 popped kernels
The popped test kernels. One managed to escape.
remaining popcorn kernels added to the pan
The remaining kernels.

Once the popping slows to 5 or more seconds between pops remove the pan from the heat. Be careful when removing the lid, sometimes a rogue kernel decides to pop a bit late.

popped popcorn in pan
The popped corn.
popcorn with the spices added
With the spices added.

Pour the popcorn into a large bowl or container with a lid and immediately toss with the curry powder, carrot powder, and salt.

finished popcorn in a movie theater style popcorn container
Finished product. Fun popcorn container optional.

Underground Fighting Ring Popcorn

4 tablespoons coconut oil
1/2 cup popcorn kernels
1-2 tablespoons curry powder, store bought or homemade (recipe below)
2 tablespoons carrot powder
1 teaspoon salt

Heat the coconut oil in a large heavy saucepan or wok on medium-high heat. Allow the oil to melt.

Add 3 popcorn kernels into the oil. Once all 3 kernels pop add the remaining kernels. Cover the pot immediately.

Once the kernels begin to pop gently shake the pan back and forth to prevent burning.

When the popping slows to 5 or more seconds between pops, remove the pan from the heat.

Pour the popcorn into a large bowl. Immediately toss with the curry powder, carrot powder, and salt.

Curry Powder

2 Tbsp coriander seeds
1 Tbsp cumin seeds
2 tsp fenugreek seeds (or mustard seeds)
1/2 tsp black peppercorns
1 stick cinnamon
1 tsp cardamom seeds
1-2 arbol chilis, deseeded
1 Tbsp ground turmeric
2 tsp ground ginger
3/4 tsp salt

Place the coriander seeds, cumin seeds, fenugreek seeds (or mustard seeds), black peppercorns, cinnamon, cardamom seeds, and arbol chilis in a spice grinder. Grind until fine.

Add the tumeric, ginger, and salt. Grind for 2-3 seconds to combine.

finished popcorn in a movie theater style popcorn container

The opening scene of our recent Jedi Adventures arc features the Jedi eating noodles at a street vendor on Coruscant. For these noodles we wanted a fast and easy recipe, since these would have needed to be dished out quickly as people ordered them. The sauce requires no cooking and can be made while the water for the noodles are boiling.

Noodles, with extra sambal oelek for serving


These noodles are seriously delicious and so easy. They’re great for weeknight dinners when you want something fast with as little effort as possible. They are also quite tasty cold, making them wonderful to pack for lunch.




The sauce is rich, creamy, and just a little spicy. It starts with sesame paste (sometimes called tahini) and peanut butter. Together these create the rich, luscious base of the sauce. Soy sauce and rice vinegar are added for flavor, sugar for a touch of sweetness, and sambal oelek for just a bit of heat. Then hot vegetable broth is added to thin out the sauce.



Tabletop One’s Tips:

  • Almost any type of round, Asian noodles work for this dish.
    • At normal grocery stores, look for fresh noodles in the Asian section. They will often have vacuum-sealed packets of noodles.
    • If buying dried noodles, look for “white noodles”; noodles made with white flour instead of semolina. Italian pasta is made with semolina wheat flour, which gives it its distinctive yellow color, but imparts a flavor that is not ideal for this dish.
  • Tahini can be found either with the other nut butters, or the “international” aisle, specifically the Greek or Mediterranean section.
  • Sambal oelek is a Southeast Asian chili paste and can usually be found where ever your store sells sriracha (probably the most famous maker of sriracha, Huy Fong, also makes a sambal oelek. It also has a rooster on the jar.)
  • This recipe is easily scaled up to make more than one serving.


Coruscant Street Noodles [serves 1]

6 ounces fresh wheat noodles (or 3 ounces of dried noodles)
1 tablespoon sesame paste/tahini
2 tablespoons peanut butter
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 teaspoon sambal oelek chili paste, or more to taste
1/2 teaspoon sugar
1/4 cup hot vegetable broth
1 tablespoon chopped green onions

Cook the noodles according to the instructions on the package.

While the noodles are cooking, make the sauce by combining the remaining ingredients, except the green onions. Stir until it forms a smooth, even sauce.

When the noodles are cooked, drain them and toss with the sauce, and place into a bowl.

Top with the chopped green onions and serve immediately.


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