1 pound Seven Sons Mild or Spicy Sausage
2 teaspoons high heat oil
6 slices cheddar cheese
1 tablespoon unsalted butter
6 English muffins
2 tablespoons unsalted butter
4 red Bartlett pears, ripe but firm, cut into 12 wedges
4 tablespoons maple syrup
Recipe by: Beth Blessing
Breakfast Sandwiches recipe:
Form the sausage into 6 small patties, about 3-inch discs.
Heat a skillet over medium-high heat, and swirl in the oil.
Fry the sausages on both sides until completely cooked through and golden brown, about 5 minutes per side.
Add the sliced cheddar during the last minute on the second side. Transfer sausage patties to a paper towel lined plate.
Using a clean skillet, melt the butter over medium heat and add the eggs, frying them over easy (runny egg yolk). Transfer to plate.
Toast the English muffins and assemble sandwiches layering up; bottom of English muffin, sausage, egg, top of English muffin with mayo spread on it.
Gently smash the sandwiches to break the yolk. Enjoy with a side of sautéed pears.
Sautéed Pears recipe:
Melt butter in a large skillet over medium heat.
Add the pears and cook until golden brown on both sides, about 3-5 minutes.
Drizzle in the maple syrup and season with a pinch of salt.
Reduce heat to low and simmer until pears are soft, 1-3 minutes.
Yields 6 sandwiches