Love all-day breakfast? Make your own sausage sandwich for the deliciously simple version of a fast food classic.This recipe uses fresh herbs and spices like sage and thyme– and absolutely no unpronounceable fillers or preservatives.Spice it up with more cayenne or beat the heat without and add a little brown sugar to your sausage mix.
For the Sandwich
1 Egg, Grade A Large
1 English muffin, toasted
1 slice American cheese
For the Breakfast Sausage
1 lb ground pork
2 teaspoons dried sage
1 teaspoon dried marjoram
1 teaspoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon granulated garlic
¼ teaspoon dried thyme
2 tablespoons cold water
Mix the sausage
In a bowl, combine all ingredients and mix well.
Cook the patties
For the sausage mixture into small balls. Heat a nonstick pan over medium heat and lightly coat the pan with oil. Place one of the balls of the sausage mixture in the pan and press with a spatula to flatten. Cook until well browned on one side, flip and brown on the second side until cooked through.
Perfect the egg
Place a nonstick pan over medium heat. Carefully set a ring mold in the center of the pan and spray the pan and ring mold with oil. Crack an egg into the ring mold. With the tip of a knife, pierce the egg yolk. If the egg white begins to bubble in any spot, pierce the bubble with the tip of the knife as well.
Pour approximately ¼ cup water into the pan and quickly cover with a lid. Let the egg cook, covered for 2 minutes and check for doneness. If the egg is cooked through remove from the pan with a spatula and remove the ring mold.
Slice and toast the English muffin and lightly spread with the butter.
Top the toasted muffin bottom with a slice of American cheese, then a sausage patty and the egg patty before adding the toasted muffin top. If you wish, you can also melt the cheese on the sausage patty in the pan.