Ingredients
Equipment
Method
- Have the homemade sausage mixture and butter prepared. Use uncooked sausage portions and flatten into palm-sized patties about 1/2 inch thick, with even centers. Have the egg and measured cheddar ready.
- Melt the measured homemade butter in a large skillet over medium heat. Cook the patties until browned on the first side, then turn and cook another 2-3 minutes or until cooked through. For ground-pork sausage, check 160°F in the center with a thermometer inserted from the side. Lower the heat if the outside darkens too quickly.
- While the patties cook, fry the egg alongside them in the same pan. Cook the white until opaque and set enough to lift, keeping the yolk soft. Move any finished item to a clean plate while the rest finishes.
- Assemble each sandwich on a plate with a cooked patty, a fried egg, an even portion of the measured cheddar and another patty. The hot egg and sausage warm the cheese. Serve warm with a fork and knife; the soft yolk acts as the sauce.
Notes
Sausage Preparation: Use uncooked patties from the linked homemade sausage mixture before its frying step. Cook the portions here with this recipe's measured butter; do not use the entire sausage batch or its full cooking-fat amount.
Timing: Five minutes preparation plus five cooking is a planning estimate with sausage mixture and butter already ready. Larger patties, additional pans or cooking batches may need more time.
Two Pans: If cooking the egg separately, its pan may need a little extra homemade butter to coat it. The measured teaspoon is the base one-pan amount.
Cheese: Weigh the cheddar and slice thinly. It softens against the hot egg and sausage; no separate melting step is required.
Full GAPS: After sausage ingredients, whole egg, butter and cheddar have been introduced. The linked sausage includes herbs and spices, so this is not No-Plant.
Dairy-Free: Omit the cheddar and use the same measured amount of fat from homemade salt-only bacon instead of butter.
Doubling: Four patties, two eggs, two ounces cheddar and two teaspoons butter make two sandwiches. Divide the cheese evenly; each sandwich gets two patties and one egg. Keep the patties the same thickness.
Preparing Ahead: Prepare the sausage mixture by its own recipe. Cook the egg close to serving for a soft yolk. Refrigerate cooked leftovers promptly and reheat gently until hot through; an assembled reheated sandwich will have a firmer yolk.