Kurobuta Sausage, Fried Egg, Smoked Gouda Recipe

Bring to room temperature

Remove the Kurobuta sausage links from the refrigerator about 15 minutes before cooking so they cook evenly.

Heat a heavy skillet (cast iron preferred) over medium heat. Add 1 tablespoon neutral oil to the pan and let it warm until shimmering.

Place the sausage links in the skillet, spacing them so they do not touch. Cook for 3–4 minutes per side, turning occasionally, until well browned and cooked through (internal temperature 160°F / 71°C). If they brown too quickly, reduce heat to medium-low and cover for 2 minutes to finish cooking.

Remove sausages to a warm plate and loosely tent with foil. Reserve pan drippings for flavor in the next step.

Wipe the skillet lightly with a paper towel to remove excess fat, leaving about 1 teaspoon of drippings. Add 2 tablespoons unsalted butter and melt over medium-low heat until foaming.

Crack each egg into a small bowl or ramekin (one at a time) to ensure no shells, then gently slide eggs into the skillet, spacing them so they have room. Cook sunny-side up: let eggs cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 1–2 minutes, then gently flip and cook 20–30 seconds.

Season eggs with about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper (adjust to taste). Keep eggs warm in the pan on the lowest heat while assembling.

Slice or shave the smoked Gouda into four equal portions (~1 oz each). Return the sausages to the skillet over low heat (or use a clean pan). Arrange the cheese pieces on top of each sausage link.

Cover the pan with a lid or piece of foil for about 1–2 minutes to gently melt the cheese. Watch closely so the cheese melts but does not overcook.

While cheese is melting, sprinkle the optional smoked paprika (1 tsp) over the sausages for an extra smoky note.

If using bread, toast 4 slices of brioche or sourdough. Spread 1/2 teaspoon Dijon mustard on each slice if desired.

Place one sausage with melted Gouda on each slice of toast (or plate alone). Top each sausage with a fried egg.

Season finished plates with the remaining 1/2 teaspoon kosher salt divided among servings and the remaining 3/4 teaspoon black pepper. Garnish with finely chopped chives or parsley (about 1/2 tablespoon per plate). Add hot sauce to taste if using.

Serve immediately while eggs are runny and cheese is warm and melty.