Love all-day breakfast? Make your own sausage 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.