Breakfast sandwiches are a treasured, delicious institution here in NJ. I love them so much but I haven’t made them at home in what feels like forever! This weekend I decided to try my hand at making my own breakfast sausage patties. I couldn’t even believe how easy it was! These homemade breakfast sausage sandwiches were so amazing.
Oh my goodness, it was an incredible breakfast! I bit in and the yolk started to run and mingle with everything else. The sausage patties had the most amazing balance of sweet and spicy. The extra sharp cheese and toasty English muffins brought it together perfectly. I loved making my own sausage patties! It allowed me to control what was in it and give it the flavor I wanted. Hope you all enjoy these homemade breakfast sausage sandwiches as much as I did! xoxo
It's easier than you think to make your own breakfast sausage! These homemade breakfast sausage sandwiches are so hearty and amazing.
- 2 tablespoons olive oil
- 1 whole onion diced
- 3 whole garlic cloves chopped
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon red adobo seasoning
- 1/4 teaspoon ground nutmeg
- 1 dash worcestershire sauce
- 1/4 cup apple balsamic vinegar or regular apple cider vinegar
- 1 pound ground pork
- 1/4 cup water
- 1 dash canola oil
- 1 tablespoon butter for greasing the griddle
- 6 whole corn English muffins split
- 6 whole eggs
- 2 pinches salt
- 2 pinches freshly cracked black pepper
- 6 slices extra sharp cheddar cheese
- First, make the sausage patty mixture the night before. Heat the olive oil in a skillet over medium high heat. Add the onion and let it soften for a minute before adding the garlic, oregano, chili powder, smoked paprika, red adobo seasoning, and nutmeg. Let that whole mixture get fragrant and wonderful for another minute before pouring in the Worcestershire sauce and apple balsamic vinegar. Let that all reduce for another 2 minutes. The vinegar will be syrupy. Take the pan off of the heat and let it cool for a couple of minutes. Then pour it into a blender with the 1/4 cup of water to loosen it up. Puree the mixture completely. Let it cool completely, then transfer it to a large container. Mix it thoroughly with the ground pork in the container, then let it sit sealed up in the refrigerator overnight.
- In the morning, divide the pork mixture into 6 equal portions and form them into patties. Heat the canola oil in a large cast iron skillet over medium high heat and lay the 6 patties out in it to cook on the first side for 5 minutes. They should get a nice charred crust. Flip the sausage patties over to cook for another 5 minutes on the second side. While the sausage cooks, get out a large electric griddle or non-stick griddle pan and assemble the rest of the sandwich ingredients. When the sausage is done, remove them to a plate to rest. Cover the plate with foil to keep them hot while you quickly cook the rest of the components.
- Pre-heat the electric griddle to 350 or heat the griddle pan over medium high heat. Lay out the split English muffins with the cranny sides down to toast for just a minute. Remove them to plates, then crack the six eggs right onto the griddle. Let them cook on the first side for about a minute and a half while you season them with salt and pepper, then flip them over to set the other side for just 30 seconds. While the eggs cook, place the sausage patties on the bottom halves of the English muffins. Then place an egg over each patty, followed by a slice of cheddar. Close each of the sandwiches with the English muffin tops and serve immediately while hot!