Double sausage and egg

Toasted muffin, homemade pork patties, American cheese and a shaped fried egg

2 comments

Looks great! How do you make the patties?
- Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
  
  Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.