Make your own sausage mince and sandwich it between slices of toast with silky scrambled eggs and BBQ sauce for a monster breakfast sanga.
- 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
- 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
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.
Chilling time: 3 hours
- 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.
- 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.
- Lightly whisk the eggs and milk together. Heat a non-stick frying pan over medium heat and add the butter.
- 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.
- 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.
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