Uploaded March 2020 | Updated September 2026, 2 weeks ago

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A really light and flavourful sausage and egg breakfast muffin. This is an awesome brunch sandwich, a light and flavourful muffin with a classic breakfast sausage, and the runny yolk egg of course!

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The sausage recipe can be made without the casings and you can freeze the mix in burger size portions. They don’t take long to defrost so you can have a breaky sandwich whenever you want! The English muffins keep very well in the freezer too!


Sausage video: youtu.be/gGGV6OgQrRw
Muffin video: youtu.be/GSoK-XKp_1g

Sausage recipe:

Watch the video for the method: youtu.be/gGGV6OgQrRw

To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.

2.5 Kilo Pork minced (50% pork belly / 50% pork shoulder)
250g (105) White dried breadcrumbs (10% by weight of pork)
500g (20%) Cold water
50g (2%) Sea salt
25g (1%) Black pepper
5g (0.2%) Dried oregano
5g (0.2%) Dried Thyme

English muffin recipe:

Watch the video for the method: youtu.be/GSoK-XKp_1g

Oven temp: 175c on bake mode

500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt