Sausage Party* Recipe

Cook sausage

Heat a large skillet over medium heat. Add the sausage links and cook, turning occasionally, until browned on all sides and cooked through (internal temp 160-165°F / 71-74°C), about 8–10 minutes depending on size. Remove sausages to a cutting board and let rest 2 minutes.

Slice sausage

Slice the rested sausages into 1/2-inch rounds. Set aside.

Sauté vegetables

Wipe skillet clean, add 1 tablespoon oil or butter and return to medium heat. Add the diced green pepper and onion. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika if using. Sauté until softened and beginning to brown, about 5–6 minutes. Add the diced tomatoes and cook 2 more minutes until tomatoes warm but still hold shape. Add the sliced sausage back to the pan and toss to combine, then reduce heat to low and keep warm.

Cook fries according to package instructions for a crispy finish (baked or deep-fried). For oven: preheat to 425°F (220°C), spread fries on a baking sheet in a single layer, toss with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika or cayenne if using; bake 18–22 minutes, turning once, until golden and crispy. For deep-fry: fry at 350°F (175°C) until crisp, drain on paper towels and season immediately. Keep warm.

If you prefer, after fries are cooked, transfer them to the skillet with the sausage and vegetables and toss gently over medium heat for 1–2 minutes to meld flavors (optional).

In a small saucepan over low heat, combine 1/4 cup half-and-half and the 1 tablespoon softened cream cheese (if using). Stir until warm and the cream cheese is melted.

Whisk together 1/2 teaspoon cornstarch and 1/2 tablespoon water to make a slurry. Add slurry to the warm milk mixture and stir until slightly thickened, about 1 minute.

Turn heat to very low and add the 1/2 cup shredded cheese a handful at a time, stirring until smooth before adding more. Season with 1/8 tsp ground cumin (optional) and 1/8 tsp salt. Keep warm; do not let it boil or the sauce may separate.

Heat a nonstick skillet over medium-low with 1/2 tablespoon butter for eggs. Crack two eggs and cook them to order: sunny-side up (cover pan for about 2–3 minutes for the whites to set), over-easy (cook ~1.5 minutes then flip and cook 20–30 seconds), over-medium (flip and cook 45–60 seconds), or over-hard (cook 1–2 minutes after flipping). Season with 1/8 tsp salt and a pinch of black pepper. Alternatively, scramble eggs with the butter, salt and pepper until just set.

While eggs cook, toast the two slices of bread until golden. Spread remaining 1/2 tablespoon butter on the toast.

On each plate, place a generous portion (about 1.5 cups) of hoe fries. Spoon the sausage, pepper, onion and tomato mixture evenly over the fries.

Ladle warm queso cheese sauce over the top — about 1/4 cup per serving or to taste.

Top the stack with the two cooked eggs (place both on top). Sprinkle chopped cilantro or parsley and sliced jalapeño if using.

Serve immediately with two slices of buttered toast on the side.