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Your Own Pork Sausage Patties with Eggs

Source of Recipe

From "Old-School Comfort Food" by Alex Guarnaschelli


Recipe Introduction

"I always wish for a pinch more spice or a little more sweetness in most breakfast sausages. This recipe is my way of controlling that balance of pork and pepper flavor at home. Don't be afraid to tinker with the spice levels if you want, going for more or less heat from red pepper flakes and cayenne or more texture from the fennel seeds. Something spicy and one-of-a-kind on your brunch table makes the tang of a good Mimosa come to life. Brunch is about serious flavor."

List of Ingredients

â—¦ 1 pound ground pork, preferably from the shoulder
â—¦ 2 teaspoons kosher salt
â—¦ ½ teaspoon red pepper flakes
â—¦ ½ teaspoon fennel seeds
â—¦ ½ teaspoon cayenne pepper
â—¦ ¼ cup plain dried bread crumbs
â—¦ ¼ cup grated Parmesan
â—¦ 1 tablespoon canola oil
â—¦ 4 tablespoons (½ stick) unsalted butter, as needed
â—¦ 6 large eggs


Recipe

Put the meat in a large bowl and mix together with your hands. Add the salt, red pepper flakes, fennel seeds, and cayenne and mix to blend. Stir in the bread crumbs and Parmesan.

In a large skillet, heat the canola oil over high heat. Use a ¼ cup measure to form the meat into six patties 2 ¾ inches in diameter and about â…“ inch thick. When the oil begins to smoke lightly, shut off the heat (to avoid splattering) and arrange the patties in a single layer in the pan. Take care they are spread somewhat apart so they have a chance to brown instead of steaming. Put the heat back on high and brown the sausages on both sides, 1 ½ to 2 minutes per side. Touch them to make sure they are still somewhat tender and moist in the center. In fact, I always eat one as a snack and taste test. Use a slotted spoon or spatula to remove them from the pan. Transfer the patties to a platter or individual plates.

Wipe the skillet clean. Put the pan over medium heat and add half of the butter. When it begins to brown, crack 3 eggs, a distance apart, into the pan. Lower the heat, season them lightly with salt, and cook until the whites set, 2 to 3 minutes. Repeat with the remaining butter and eggs. To serve, put the eggs on the sausage patties and serve immediately.

Serves 6