Make your own sausage mince and sandwich it between slices of toast with silky scrambled eggs and BBQ sauce for a monster breakfast sanga.

Serves
2

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 3.6 (9 votes)
Yum

Ingredients

  • 1 tbsp olive oil
  • 4 eggs
  • 125 ml (½ cup) milk
  • 25 g butter, plus extra for buttering the toast
  • salt and pepper, to season
  • 4 thick slices of bread, toasted
  • barbecue sauce, to serve

Square sausage

  • 500 g fatty beef mince
  • 500 g fatty pork mince
  • 150 g fine breadcrumbs
  • 2 tsp salt
  • 1 tsp ground nutmeg
  • 2 tsp ground coriander

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: 3 hours

  1. For the sausage, place all the ingredients in a stand mixer fitted with a paddle attachment. Mix well, then slowly add in 200 ml water, mixing until well combined. Line a loaf tin with plastic wrap and press the sausage mix in firmly. Cover and refrigerate for at least 3 hours. Unmould and cut into 1 cm–thick slices. This will make more than you need for this recipe, but you can slice and freeze the remaining sausage loaf in individual portions.
  2. Heat the oil in a large frying pan over medium high heat. Add the sliced sausage meat and fry until golden on both sides and cooked through.
  3. Lightly whisk the eggs and milk together. Heat a non-stick frying pan over medium heat and add the butter.
  4. When foaming, add the eggs and season with salt. Slowly draw a spatula through the eggs a few times as they set. Remove from the pan while the eggs are still a little runny.
  5. Place the sausage on the toast, spoon over the eggs and grind over black pepper. Top with another piece of toast, cut in half and serve with barbecue sauce.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.