English Muffins with Chile-Fennel Sausage Patties


Sausage Patty:
1 1/2 tsp fennel seeds
1 tsp dried oregano
1 tsp red pepper flakes
1 lb ground pork
1/2 tsp sea salt
1/2 tsp fresh cracked black pepper
1 tbsp olive oil

4 slices swiss cheese
1 tbsp butter
4 eggs
4 english muffins
1 heirloom tomato, thin sliced
4 lettuce leaves

I don’t reccomend making the sauce! It won’t work according to recipe instructions.

Sauce: (will make extra and you can split in half)
2 egg yolks
1 tsp Dijon Mustard
1 3/4 cups vegetable oil
1 tbsp fresh lemon juice
1 tbsp white wine vinegar
2 tsp hot sauce
1 garlic clove, grated
1 tbsp fresh chives, sliced
1 tbsp fresh parsley, chopped
1/4 tsp salt


Grind the fennel seeds, oregano and red pepper flakes in a mortar and pestle. In a large bowl, combine the ground pork with the ground spices, salt and black pepper. Mix well, then split into 4 portions and shape into patties.

Prepare the sauce by continually whisking together egg yolks and mustard, and slowly streaming the oil into the egg yolks little at a time until completely emulsified. This will take 8-10 minutes of whisking.

When mayo has come together and thick, add lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in the garlic, and herbs and season with salt.

Heat up two large skillets, one on medium heat and another on medium low heat. Pour olive oil in the medium heat pan and fry sausage for 5 minutes per side or until crispy and cooked. After flipping, top with the cheese.

Melt the butter in the second pan and fry eggs without breaking yolks but according to taste.

While eggs and sausage are cooking, spoon mayo onto each muffin half.

Layer each muffin with a sausage patty, tomato, then egg, which has been salted and peppered, and topped with lettuce. Serve immediately.


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