Sausage Breakfast Sandwich

Sausage Breakfast Sandwich

Patti McCoy
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Sausage Breakfast Sandwich

Prep Time Icon
Prep Time: 20 minutes
Cooking Time Icon
Cooking Time: 20 minutes
Severing Size Icon
Serving: 4 people
Prep Time Icon
Prep Time: 20 minutes
Cooking Time Icon
Cooking Time: 20 minutes
Severing Size Icon
Serving: 4 people
Sausage Breakfast Sandwich

Pancakes:

Sausage Patties:

  • 1 pound ground pork
  • 3 tablespoons maple syrup
  • 2 teaspoons fresh sage, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon fennel seeds, crushed
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • 4 large eggs
  • 4 4-inch round silicone molds
  • Maple syrup for brushing

Directions

1. In a large bowl mix together all of the ingredients for the sausage. Let sit for 5 to 10 minutes to allow the flavors to meld. Divide the mixture into four patties. Cook the patties in a large skillet over medium-high heat for about 8 minutes, flipping once, or until internal temperature reaches 160˚F. Set aside.

2. Prepare your pancake mix according to directions. Heat a large skillet over medium heat. Place the greased molds into the pan. Spoon 2-3 tablespoons of pancake batter into each mold. Once bubbles are visible on the surface of the pancake, about 4 minutes, remove the mold and flip the pancake. Cook for another 3 minutes and remove to a plate. Brush maple syrup on both sides of the pancake. Repeat the process for the remaining batter (there may be extra).

3. In the same skillet lightly spray with avocado oil and place the molds in the pan. In a small bowl crack one egg*. Add the egg to a mold and repeat with the other three eggs. Cook until the whites set, or about 4 minutes, and remove the mold and flip the egg. Cook for another 1 minute and place on a plate.

4. To assemble: place one pancake onto four plates each. Add the sausage patty, then the egg, and top with another pancake. Drizzle with more maple syrup, if desired.

TIP: You can scramble your egg before placing into the mold to cook more evenly. You can store your sandwiches in the refrigerator for up to 3 days

Super Easy Mayo

Super Easy Mayo

Super Easy Mayonnaise

Prep Time Icon
Prep Time: None
Cooking Time Icon
Cooking Time: Ready in 1 minute
Severing Size Icon
Makes 1 ½ cups
Prep Time Icon
Prep Time: None
Cooking Time Icon
Cooking Time: Ready in 1 minute
Severing Size Icon
Makes 1 ½ cups
A jar of homemade mayo.

Ingredients

  • 1 large egg
  • 1 teaspoon lemon juice
  • ½ teaspoon dijon mustard
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon garlic powder (optional)
  • ⅔-¾ cup light-tasting olive oil (Bertolli) or avocado oil

Directions

Tools: Stick blender and a wide-mouth mason jar.

In a wide-mouth mason jar, add the egg, lemon juice, dijon mustard salt, and garlic powder, if using. Pour in the oil.

With the stick blender, place the blender directly over the egg yolk. Blend for 10 seconds, or until it starts to thicken, and then move the blender up and down to properly emulsify the ingredients, about 20 seconds, until smooth.

Hooray! Nice creamy mayo. If it looks like it is curdled, there was too much oil. Don’t worry. You can start again and slowly add in the curdled mayo. Crisis averted!

TIP: Make an aioli by mixing prepared mayo with lemon juice and garlic paste or fresh herbs. Fancy!

Soothing Bone Broth

Soothing Bone Broth

Soothing Bone Broth

Prep Time Icon
Prep Time: 15 minutes
Cooking Time Icon
Cooking Time: 8- 24 hours
Severing Size Icon
Makes about 3 quarts
Prep Time Icon
Prep Time: 15 minutes
Cooking Time Icon
Cooking Time: 8- 24 hours
Severing Size Icon
Makes about 3 quarts
A jar of homemade bone broth.

Soothing Bone Broth

Ingredients

  • 4 pounds chicken bones, roasted and/or feet
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 yellow onion, roughly chopped
  • 6 garlic cloves, peeled and smashed
  • 4 oz. cremini mushrooms, quartered
  • ¼ cup parsley, tightly packed
  • 1-inch piece of ginger, sliced
  • 2 fresh turmeric pieces, sliced; or 1 teaspoon turmeric powder
  • 1 teaspoon coarse kosher salt( Diamond Crystal)
  • ¼ cup apple cider vinegar

Directions

Place chicken bones/feet into a slow cooker. Add all of the vegetables and spices. Fill the pot with water to the max line, or just covering the vegetables. Add in the vinegar.

Slow cook on low for at least 8 hours or up to 24 hours. Pressure cook on high for 45 minutes or up to 4 hours. Allow pressure to release naturally before removing the lid.

Remove the larger pieces of bone and vegetables with a slotted spoon and discard. Strain the broth through a cheesecloth-lined sieve into a very large bowl (may require batches). Pour the broth into cube molds and store for up to 6 months, or pint/quart jars and store in the refrigerator for up to 10 days.

TIP: Get creative! You can use any vegetables or bones you like. The basics are apple cider vinegar, salt, and water to just cover. That’s it!