Pork Sausage Recipe

Heat a large skillet over medium heat. Add the 1 lb pork breakfast sausage and break it up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer most of the cooked sausage to a bowl leaving about 2–3 tablespoons of fat in the pan. If there isn’t at least 2 tablespoons of fat, add the 2 tbs unsalted butter to the pan and melt.

Reduce heat to medium-low. Sprinkle 1½ tablespoons of flour into the fat and whisk continuously for 1–2 minutes to cook the raw flour taste and form a roux; it should be slightly golden but not dark.

Slowly whisk in 2 cups whole milk until smooth. If you prefer a slightly thinner gravy, whisk in up to ½ cup stock now as well. Increase heat to medium and bring to a gentle simmer, whisking frequently. The gravy will thicken in 3–5 minutes.

Return the cooked sausage to the gravy. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and ¼ tsp red pepper flakes if using. Taste and adjust salt/pepper. Keep warm over very low heat, stirring occasionally while you prepare the rest.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the thawed puff pastry sheet into roughly a 12×10 inch rectangle (dust with the 1 tbs flour as needed). Cut the pastry into 4 equal rectangles.

If using sausage links: remove casings and divide the 8 oz sausage into 4 equal portions. Form each portion into a log about 4–5 inches long. If using bulk sausage: divide into 4 logs. Place one sausage log lengthwise along the center of each pastry rectangle.

Brush the long edges of each rectangle with a little egg wash (beat 1 egg with 1 tsp cold water). Fold the pastry over the sausage, sealing the edges by pinching or lightly pressing with a fork. Place seam-side down on the prepared sheet. Brush tops with remaining egg wash and sprinkle with ¼ tsp coarse sea salt (divided) for finish.

Bake at 400°F for 18–22 minutes or until pastry is puffed and deeply golden and internal sausage temperature reaches 160°F. Remove and let rest 3 minutes before slicing if desired. Keep warm.

Crack 6 large eggs into a bowl. Add 3 tablespoons milk or half-and-half, ½ teaspoon salt and ¼ teaspoon pepper. Whisk vigorously until mixture is fully combined and slightly frothy — this introduces air for fluffiness.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foamy but not browned, pour in the egg mixture.

Let eggs sit undisturbed for about 20–30 seconds until the edges just begin to set. Using a silicone spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue folding slowly and intermittently, removing the pan from heat for a few seconds if the eggs are cooking too quickly. Total cook time should be about 3–5 minutes for soft, creamy curds.

When eggs are mostly set but still slightly moist, remove from heat; residual heat will finish them. Taste and adjust seasoning if needed. Keep warm.

While eggs cook or pastries bake, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add ½ cup finely diced onion and sauté until soft and translucent, about 4–5 minutes. If you prefer a sweeter, caramelized flavor, continue cooking another 3–4 minutes until lightly browned.

Divide the 1 cup shredded sharp cheddar among serving plates or keep in a bowl for garnish. Combine the sautéed onions and chopped chives or parsley (if using).

To assemble: place a sliced (or whole) puff pastry sausage roll on each plate. Spoon a generous ladle of sausage gravy over or beside the pastry. Add a portion of fluffy scrambled eggs. Sprinkle shredded cheddar over the hot eggs so it melts slightly, and top with the sautéed onions and chopped herbs.