Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 Portuguese or kaiser rolls, sliced in half
  • 3 tablespoons unsalted butter, melted, plus 1 tablespoon not melted
  • 1 tablespoon olive oil
  • Homemade Maple Sausage, formed into 4 (4-ounce) patties, recipe follows
  • 4 large eggs
  • Kosher salt and freshly cracked black pepper
  • 4 slices American cheese
  • Hot sauce, optional, for serving
  • Ketchup, optional, for serving
HOMEMADE MAPLE SAUSAGE:
  • 1 pound ground pork
  • 2 tablespoons maple syrup
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons salt
  • 1 teaspoon fennel seeds
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon crushed red pepper
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Directions

Preheat the oven to 350 degrees F.

Brush the inside of each roll with the melted butter and toast in the oven until slightly crispy and golden brown, 5 to 6 minutes. Remove from the oven and set aside until you are ready to build your sandwich.

Heat the olive oil in a cast-iron or nonstick skillet over medium heat. Brown the sausage patties for 3 to 4 minutes per side. Once they are browned and cooked through, remove the patties to a paper towel-lined plate. In the sausage drippings, add the remaining tablespoon of butter and crack 4 eggs into the skillet. Sprinkle the eggs with salt and pepper and cook them to your desired doneness. For this I prefer a fried egg, cooking 2 minutes per side, but you can do whatever you like best. Once the egg is cooked to your liking, top each egg with a slice of American cheese. Place a lid over the skillet to melt the cheese.

To assemble a sandwich, place a sausage patty on the bottom half of the toasted roll and top with the egg and cheese. Have it plain or dressed with the condiments you prefer. I like to eat mine with ketchup and a little hot sauce!
In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear or crumble and cook in a skillet like hash.

Cook's Notes: You can use all different types of meats and spices to make the sausage your own!

Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it.

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on October 11, 2013

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    LOVED the sausage recipe! I hadn't been eating much sausage after all those articles about the harmfulness of nitrites came out (nitrites are in just about every processed meat product, sausage included and my niece and nephews love that heat and eat sausage that you get in the stores so I tried this recipe. It was so easy to make. I upped the sage since I have it growing like gangbusters in my yard and went easy on the red pepper. Delicious!

    Also I made a quadruple batch, spread it thin on a baking sheet and baked it at 400F for about 8 minutes until just browned. Then, when cool, I cut it up with a pizza wheel into 3x3" squares, blotted off the extra fat, packaged them individually and put them in a zip top bag in the freezer. Home made heat and eat sausage!

    I'm getting so many ideas now for different kinds of sausage and love that I can control what goes into it! Thanks Kelsey!

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  • on December 23, 2012

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    This was completely amazing!! Delicious! I skipped the ketchup at the end. As for the sausage itself, I sauteed fresh onion and garlic in a bit of butter and added that along with the granulated, and I added a bit extra sage and fennel seed. I also used a mix of yellow and white cheese so it would be more mild and not compete with the sausage. Fried egg on top, slightly runny. Unbelievable...restaurant quality sandwich.

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  • on December 16, 2012

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    Tasty? What did yoI thought the sausage was good, not great. Left out the maple, I didn't want the sweetness. Maybe it was just my ground pork, but I found the texture to be more "rubbery" than store bought sausage. The pork seemed very fatty forming the patties, but didn't give off any fat when cooking.

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