Breakfast Bratwurst Sandwich
Is there a more classic breakfast than a sausage, egg, and cheese sandwich? This versatile sandwich works with just about any incarnation of the sandwich you want assemble. We chose to make nice, thick sausage patties, scrambled eggs, and a homemade country-style biscuit. But you don’t have to! Want thinner sausage patties? Do it. Eggs over easy? OK. English muffins instead of country biscuits? Super. Both the German-Style Bratwurst Seasoning and the Hot Bratwurst Seasoning work well in this dish.
We made hearty sausage patties by forming them inside 3-inch egg rings, and used the same sized rings to cook our scrambled eggs in. This created uniform sandwiches that had a beautiful presentation and came together easily. Two pounds of ground pork should make 8-10 bratwurst patties, depending on how thick you want them.
2 pounds ground pork
3-4 Tablespoons German-Style Bratwurst Seasoning or Hot Bratwurst Seasoning
1 egg per sandwich
Sliced cheese
Biscuits or rolls
Equipment:
3-inch nonstick egg rings
1. Mix ground pork and your seasoning of choice into a large mixing bowl. Shape into patties using egg rings.
2. Heat a large grill or frying pan over medium heat. Place patties on grill over medium heat and cook, flipping once, until cooked through, 5-8 minutes per side depending on thickness.
3. While patties cook, coat the insides of the egg rings with some butter. In a second pan or on a separate part of a griddle, pour one egg into an egg ring and cook, 1-2 minutes, or until the egg has firmed up. Flip and cook for another 1-2 minutes on the other side. Remove from heat and finish cooking eggs.
4. When you are ready to assemble, cut biscuits in half. Add a layer of cheese and the scrambled egg. Serve with a little garnish of fruit.
