Bread, Breakfast, Savory, Pork Brenda Drake + Chelsea Kasen Bread, Breakfast, Savory, Pork Brenda Drake + Chelsea Kasen

Sausage Patty Sandwich

Creamy egg scramble, crisp sausage patty and delicious bread come together for this tasty breakfast sandwich

Breakfast or breakfast for dinner, these egg & sausage sandwiches will fit any part of any day.

Plan ahead and prepare the selected bread and the sausage patties up to one day in advance. Be sure to toast the bread if you select this option for maximum deliciousness.

Sausage Patty Sandwich

Step 1: the Bread

Make one of the following bread/biscuit recipes:

While your bread is baking . . .

Step 2: Sausage patties

Heat a skillet over medium heat

  1. Place the patties in the hot skillet, arranging in a single layer (divide into batches if needed)

  2. Cook until browned (5-6 minutes), flip and continue cooking until the patty is cooked through (3-4 minutes)

  3. Remove fully cooked patties from skillet, placing on a paper-towel lined plate, set aside

Step 3: Egg scramble

  • Preheat skillet over medium heat (cast iron recommended)

To a large mixing bowl, add:

Eggs

  • Note: generally plan one egg per serving

Whisk with a fork until nicely blended. Set aside.

Butter the hot skillet with:

1 - 2 tsp butter

Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.

Pour in the whisked eggs. Sprinkle lightly with:

Salt

Pepper

Don’t touch the eggs until the edge barely begins to set.

Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs.

Flip the egg patty. remove the skillet from heat. Top with:

Cheese, shredded

Step 4: Assemble

  1. Slice the bread/bun/biscuit in half (optional: toast)

  2. Top one half with egg scramble

  3. Add a sausage patty

  4. Top with the other half of bread/bun/biscuit

Serve hot.

Brenda’s tips:

  • Serving size: variable

  • It really is best if the bread/bun/biscuit is toasted

  • This method for cooking the eggs creates a beautifully fluffy egg, cooked through but not overcooked

Window to B’s kitchen . . .

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Basic Skills, Breakfast, Brenda's Kitchen Hacks, How To, Pork, Savory Brenda Drake + Chelsea Kasen Basic Skills, Breakfast, Brenda's Kitchen Hacks, How To, Pork, Savory Brenda Drake + Chelsea Kasen

HOW TO: Perfect Sausage Patties

Prep & cook perfect sausage patties

HOW TO: Perfect Sausage Patties

Perfect Slices

  1. Select your favorite brand & flavor:

    1 - 16 oz pkg Pork Sausage Roll

    • Must not be frozen, defrost in the refrigerator overnight for perfect texture

    • Should be refrigerator temperature for precise slicing

  2. Remove plastic packaging, keeping the roll intact

    • Use a sharp knife to slice the full length of the plastic sleeve and cut the plastic ends to remove the metal ring, then peal back the plastic

  3. Use a sharp knife and mark where it will be sliced

    • For 1 oz slices, mark half (2), half each (4), then half again (8) and a final half (16)

    • 10 slices is much easier, allowing for patties that are about 1.5 oz

  4. Use non-flavored dental floss (or a length of thread) to cut at the marks into individual slices

    • Slide the floss under the tube of sausage

    • At each mark: bring the two ends up over the top, cross, and pull tightly together, slicing through the sausage and creating a perfect disk

Pan Fry

  1. Heat a skillet over medium heat

  2. Place the patties in the hot skillet, arranging in a single layer (divide into batches if needed)

  3. Cook until browned (5-6 minutes), flip and continue cooking until the patty is cooked through (3-4 minutes)

  4. Remove fully cooked patties from skillet, placing on a paper-towel lined plate

  5. Transfer patties a serving platter

Brenda’s tips:

  • Serving size: 16 - 1 oz patties

  • These patties are ideal for homemade egg & sausage sandwiches

Window to B’s kitchen . . .

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