Red Meat Allergy Friendly Sausage Breakfast Sandwich

Total time30 min

Prep time10 min

Cook time20 min

4.6

(10)

Red Meat Allergy Friendly Sausage Breakfast Sandwich

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Ingredients

4 servings

For the sausage patties

1 lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
1 tsp fennel seeds, lightly crushed
1 tsp dried sage
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp red pepper flakes
¾ tsp kosher salt
¼ 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
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
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 3–4 minutes, until the undersides are deep brown. Flip and cook for another 3–4 minutes, until the patties reach an internal temperature of 160°F (71°C) with no pink remaining at the center. Transfer to a plate.

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