Sausage & Egg Recipe

portion

Divide the ground sausage into 4 equal portions (about 4 oz each). Roll each portion into a loose ball. Do not overwork the meat.

heat pan

Heat a large cast-iron or heavy-bottom skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

smash

Place two sausage balls (work in batches so the pan isn't overcrowded) in the hot skillet, leaving space between them. Immediately press each ball down firmly with a heavy spatula or a second flat pan to create a thin patty. Hold pressure for 10–15 seconds to set the crust.

season & cook

Sprinkle each patty lightly with kosher salt and black pepper. Cook without moving for 2–3 minutes until deeply browned on the bottom and edges are crisp.

flip & finish

Add a small pat of butter and 1 teaspoon oil at the pan edge. Flip the patties and cook 1–2 minutes on the second side until cooked through (internal temp ~160°F/71°C). Repeat with remaining sausage balls, adding oil as needed. Keep cooked patties warm on a plate tented with foil.

toast buns (optional)

Split the buns and spread mayonnaise lightly on cut sides. In a separate skillet over medium heat, add 1 tablespoon butter and toast buns cut-side down until golden, about 1–2 minutes. Remove and keep warm.

fry eggs

In the same skillet used for toasting (or a clean nonstick), heat 1 tablespoon butter over medium-low. Crack the eggs into the pan and season with salt and pepper. Fry until whites are set but yolks remain runny, about 2–3 minutes for sunny-side up. For over-easy, cook 1–1.5 minutes then gently flip and cook 15–30 seconds more.

melt cheese

When eggs are nearly done, place a slice of cheddar on each sausage patty. To help melt, you can cover the pan briefly or stack the egg on top of the patty so the residual heat melts the cheese.

assemble egg on patty

Place the fried egg directly on the cheese-topped sausage patty if you prefer the yolk to run into the sandwich.

Toss the arugula lightly with a pinch of salt and a drizzle (about 1 tsp) of olive oil if desired. Set aside. Portion the Mama Lil's pepper relish into small spoonfuls so it's ready for assembly. If using store-bought aji verde, have it at room temperature; if homemade, whisk or blend until smooth (see optional recipe below).

On the bottom bun, spread a thin layer (about 1/2 tbs) of aji verde. Layer on a handful of dressed arugula, then place the cheese-melted sausage patty with the fried egg on top. Spoon about 3/4 tbs Mama Lil's pepper relish over the egg (adjust to taste). Finish with a drizzle of extra aji verde on the top bun and close the sandwich. Repeat for remaining sandwiches.

Serve immediately while patties are hot and yolks are runny. Provide extra Mama Lil's and aji verde at the table.

Combine cilantro, parsley, jalapeño (seeded if desired), garlic, lime juice, olive oil, mayonnaise, and salt in a blender or food processor. Blend until smooth, scraping down the sides as needed. Taste and adjust salt or lime. Refrigerate until ready to use. Yields about 1/2 cup.