Recipe: Delicious Smoked Sausage and Egg Sandwich

Smoked Sausage and Egg Sandwich. Heat a large non-stick skillet over medium heat and cook smoked sausage until brown. In this video, I am showing you how to make Scrambled Egg with Smoked Sausage Sandwich. It's a pretty simple and straightforward recipe.

Smoked Sausage Pockets. "These sausage-and-egg sandwiches are always a hit," writes Jan Badovinac of Harrison, Arkansas. In a small bowl, beat egg white and water; lightly brush over edges of dough. Top with scrambled eggs and two sausage links. You can have Smoked Sausage and Egg Sandwich using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Smoked Sausage and Egg Sandwich

1. Prepare 3/4 pound of smoked sausage.
2. You need 3 slices of bread.
3. You need 1/4 cup of Heinz 57 steak sauce.
4. You need 3 of large eggs.
5. It's 2 teaspoon of vegetable oil to fry in.
6. Prepare To taste of salt and ground black pepper.

Instead of filling the sandwich with fried or scrambled eggs, which just don't work well in a big sandwich that's cut up for serving, make a frittata instead. Cook up some breakfast sausage, pour on beaten eggs, and let the oven do the work to bake up a fluffy frittata. Slide the frittata into the bread. Sausage, egg, and cheese breakfast sandwich on a toasted English muffin with maple butter.

Smoked Sausage and Egg Sandwich step by step

1. Fry the sausage in oil for 7 minutes turning often..
2. Split them lengthwise and fry the cut side down..
3. Move to the side..
4. Fry your eggs. Add salt and pepper..
5. Add half the eggs to two different slices of bread.
6. Add two split sausages to each part of the eggs and Heinz 57 steak sauce on top of the sausages..
7. Stack the sandwich..
8. Serve I hope you enjoy!!.

This Sausage, Egg, and Cheese Breakfast Sandwich with Maple Butter is my go to breakfast. Sometimes I am tempted to just stop and buy a sandwich on my way up to the resort, but Maria doesn't like me to. I would poach the egg instead of soft boiling them. I left out the dill and the next time I would leave out all the salt as the salmon adds enough salty taste. Crack each egg into pan, making sure eggs are evenly spaced apart and not breaking yolks.