Prep’s Sausage Breakfast Sammie* Recipe

Make the aioli

In a small bowl whisk together 0.5 cup mayonnaise, 2 tbs pure maple syrup, 1 tsp Dijon mustard and 0.5 tsp apple cider vinegar until smooth. Season with 0.25 tsp salt and 0.125 tsp black pepper, taste and adjust sweetness or acidity if desired. Cover and refrigerate while you prepare the rest so flavors meld.

Season and form sausage patties

Place 1 lb ground pork in a bowl. Add 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp dried sage and 0.5 tsp dried thyme. Mix gently to combine - do not overwork. Divide into four even portions and shape into patties about 3.5–4 inches wide and about 1/2 inch thick. Refrigerate the patties for 5–10 minutes to help them hold their shape while you heat the pan.

Cook the sausage

Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium heat. Add the patties and cook 4–5 minutes per side, pressing gently once if needed so they cook evenly, until nicely browned and an instant-read thermometer reads 160°F (71°C). Transfer cooked patties to a plate and loosely tent with foil to keep warm.

Scramble the eggs

In a bowl whisk 4 large eggs with 2 tbs milk, 0.25 tsp salt and 0.125 tsp black pepper until blended. Wipe the skillet clean, add 1 tbs unsalted butter and return to low-medium heat. Pour in the egg mixture and let it sit for a few seconds, then gently stir with a spatula in slow folds until curds form and eggs are creamy but fully cooked, about 2–3 minutes. Remove from heat.

Wilt the spinach

While eggs are finishing, heat 1 tsp olive oil (or butter) in a small skillet over medium-high. Add 2 cups fresh baby spinach and a pinch (0.125 tsp) salt. Sauté for 30–45 seconds until just wilted. Remove from heat and set aside. Keep spinach warm for assembly.

Toast muffins and melt cheese

Split 4 English muffins and spread a little of the 1 tbs butter on cut sides. Toast in a skillet or under a broiler until golden. Top the bottom halves with 1 slice sharp cheddar each while still hot so the cheese begins to melt. Keep tops nearby for assembly.

Prepare potatoes

Place 1 lb diced potatoes in cold water and bring to a brief simmer for 3–4 minutes to remove some starch (optional for faster browning). Drain and pat dry thoroughly with a towel.

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add 0.5 cup diced yellow onion and sauté 2–3 minutes until translucent. Add the dried potatoes in a single layer and cook, without stirring for 3–4 minutes, until the undersides brown. Then toss or flip occasionally for 12–15 minutes more until cubes are golden and tender.

Season the potatoes with 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 1 tsp kosher salt and 0.25 tsp black pepper. Stir to combine and cook 1 more minute. Taste and adjust seasoning. Finish with 2 tbs chopped fresh parsley if using and keep warm for serving.

Assemble sammies while everything is warm. Spread about 1.5 tbs maple aioli on the bottom half of each toasted English muffin. Place a cheddar slice (already slightly melted) on the aioli, then top with one cooked sausage patty, a generous portion of scrambled eggs (about 1 egg's worth per sandwich), and a small handful of wilted spinach. Spread about 0.5–1 tbs aioli on the top muffin half and place on the sandwich.

Serve each sandwich with a generous portion of the breakfast potatoes on the side. If desired, serve extra maple aioli for dipping.