Breastfeeding Friendly Sausage Breakfast Sandwich
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Learn more āIngredients
4 servings
For the sausage patties
- 1 lb ground pork
- 1 tsp fennel seeds, lightly crushed
- 1 tsp dried sage
- Ā½ tsp smoked paprika
- Ā½ tsp garlic powder
- Ā¼ tsp red pepper flakes
- Ā¾ tsp kosher salt
- Ā¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the eggs
- 4 large eggs
- 1 tbsp unsalted butter
- salt and pepper, to taste
To assemble
- 4 slices cheddar cheese
- 4 english muffins, split
Instructions
- 1
In a small bowl, combine the ground pork, fennel seeds, dried sage, smoked paprika, garlic powder, red pepper flakes, kosher salt, and black pepper. Mix until the spices are evenly distributed, then divide into 4 equal portions and press each into a round patty about 4 inches wide and 1/2 inch thick.
- 2
Heat the neutral oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sausage patties and cook undisturbed for 3ā4 minutes, until the undersides are deep brown. Flip and cook for another 3ā4 minutes, until the patties reach an internal temperature of 160Ā°F (71Ā°C) with no pink remaining at the center. Transfer to a plate.
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