Place the ground pork in a bowl. Add kosher salt, black pepper, dried sage, dried thyme and brown sugar (if using). Mix gently but thoroughly with your hands until just combined—avoid overworking. Divide the mixture into four equal portions (about 3 oz each) and shape each into a flat round patty about 3 inches wide and 1/2 inch thick.

Cook patties

Heat a large skillet over medium heat. Add 1 teaspoon oil if the pork is very lean. Once the skillet is hot, add the patties without crowding. Cook for 3–4 minutes per side, pressing gently with a spatula so they cook evenly and develop a golden crust. Internal temperature should reach 160°F (71°C). Transfer cooked patties to a plate and keep warm covered loosely with foil.

Eggs

Fry eggs

In the same skillet (wipe briefly if necessary) heat 1 tablespoon butter or oil over medium-low to medium heat. Crack two eggs into the skillet for each sandwich (total 4 eggs). Cook sunny-side-up or over-easy depending on preference: for sunny-side, cook until whites are set but yolks still runny, about 3–4 minutes; for over-easy, cook 2–3 minutes until whites set then gently flip and cook 15–30 seconds more for a slightly runny yolk. Season with 1 teaspoon salt and 1/2 teaspoon pepper divided among the eggs. Keep eggs warm on a plate.

Alternative - folded eggs

If you prefer eggs folded to fit the pita better: beat each pair of eggs lightly with a pinch of salt and pepper, pour into a nonstick skillet over medium-low heat, scramble gently until just set but still moist, then shape into a rough oval to fit the pita pocket.

Pita & Assembly

Prepare pita

If using store-bought pita, warm them briefly to make them pliable: either wrap in foil and heat in a 350°F oven for 5–7 minutes or microwave one at a time for 10–12 seconds under a damp paper towel. Lightly spread about 1/2 teaspoon softened butter or brush oil on the cut side if you like a toasted interior.

Assemble sandwiches

Carefully open each warm pita to form a pocket. Place two cooked sausage patties inside each pita (one stacked on top of the other or side-by-side). Top the patties with two fried eggs (or folded/scrambled eggs). Sprinkle about 1/2 cup shredded cheddar over the warm eggs and sausages so it melts slightly. Add hot sauce or ketchup to taste and garnish with chopped parsley if desired.

Optional final toast

For a finished crisp exterior and melted cheese: place assembled pitas open-side up on a skillet over low heat, cover with a lid for 30–60 seconds until cheese softens, or place under a broiler for 30–60 seconds—watch closely to avoid burning. Serve immediately.

Serving

Serve each Sausage, Egg & Cheese Pita hot, wrapped in parchment for portability if desired. Leftover sausage patties refrigerate for up to 3 days; reheat gently in a skillet.