Polish Sausage & Eggs Recipe

Prepare sausage

Slice the smoked Polish sausage into 1/3-inch rounds (or lengthwise halves if preferred). Heat a large skillet over medium heat and add 1 tsp neutral oil. When oil shimmers (about 30 seconds), add the sausage in a single layer. Cook, without crowding, 3–4 minutes on the first side until nicely browned, then flip and cook another 2–3 minutes until both sides are caramelized and heated through. Remove sausage to a plate and keep warm.

Cook eggs (preferred style: sunny-side or over-easy)

Wipe the skillet with a paper towel if there is excessive fat, leaving a thin coating. Reduce heat to medium-low and add 1 tbsp butter. Let butter melt and foam but not brown. Crack 3 eggs into a small bowl (or crack directly into skillet spaced evenly). Gently slide eggs into skillet. For sunny-side up: cover skillet with a lid and cook 2–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites set, gently flip each egg with a spatula, and cook 20–30 seconds more for runny yolks. For over-medium/over-hard: extend flip time accordingly. Season eggs with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper while cooking.

Finish and assemble

Return the browned sausage to the skillet briefly for 30 seconds to reheat if needed. Transfer eggs to a plate alongside the sausage. Spoon any rendered sausage juices over the sausage for extra flavor. If using mustard, place a dollop next to the sausage or spread on toast.

Toast 2 slices of bread while eggs cook. Butter if desired. Sprinkle chopped parsley over eggs and sausage just before serving for color and brightness. Serve with mustard on the side.