There’s nothing I like more than taking a great quality product, doctoring it ever so slightly in my own kitchen, and then topping it with a fried egg and shoving it into my face. That is why I love these burgers so much. All I did was take some great quality pork sausages from the butcher, and then add a couple of easy store-cupboard ingredients to make them that much funkier and more delicious. I used brown sugar and smoked paprika, because sweet and smoky is my favourite combination of flavours.
This, of course, is my take on a sausage and egg muffin, but it’s oh-so-much better. Obviously the sausage patties were infinitely more delicious than the commercial variety, and the eggs were organic and cooked how I like them. But the real difference for me, was in the cheese and the greens. I love me a slice of funky, plastic, American cheese on a burger as much as the next gal, but the jarlsberg on my iteration has it beat. And I was so surprised by what that shock of peppery rocket (AKA arugula) did for the sandwich; the bitter freshness was just the right relief from all the salty, fatty goodness of the rest of the ingredients.
Speaking of fatty goodness, the sausage patties here are something else. The crisp, caramelised carapace that they develop as they sizzle in their own fat is out of this world. And when that edge hits and melts a layer of cheese on one side, and then steams its way into the soft white bread bun, and the oozing egg-yolk spreads over the top and down the sides…dang. That’s a hell of a way to start the day people.
I like to wrap these in brown paper or foil, and then pour two cups of hot coffee and take them over to a couple of chairs in the sun. These are best eaten in companionable silence with someone who understands how hard Mondays can be. I get it. You get it. This sandwich gets it.
- 2 floury bread buns
- 3 x small pork sausages from a good butcher
- 2 tsp brown sugar
- 2 tsp smoked paprika
- 2 eggs
- 2 slices jarlsberg
- 2 handfuls of rocket (arugula)
- Slice the buns in half, and place onto serving plates or squares of foil.
- Squeeze the meat out of your sausages into a small mixing bowl, and discard the casings. Add in the brown sugar and smoked paprika to the bowl, and stir well to distribute the seasoning through the mix.
- Shape the sausage meat into two patties, slightly larger in size than the diameter of your bread buns, and under a cm thick (about ⅓ inch).
- Place the patties into a heavy-based, cold, non-stick frying pan, and then place over a medium heat. Starting the patties in the cold pan allows the fat to render out.
- Cook the patties until very golden and crisp on both side, and cooked through in the centre.
- Remove the sausage patties from the pan, placing them straight onto the buns, and quickly crack your two eggs into the pan, turning the heat to low.
- Place a lid on the pan, and let the eggs cook however you like them.
- Top the sausage patties with the cheese, add the eggs on top of the cheese, finish with the rocket, the final halves of the buns, and then wrap 'em up and get ready to eat!