CookEat Recipe
Sausages with Set Eggs
Fresh sausages split lengthwise and cooked in their own fat before whole eggs are added and set, with cured-sausage and beaten-egg pork-belly alternatives.
Method
Steps
Step 1
Gather the ingredients: 2 fresh pork sausage links, about 200 g total; 2 whole eggs; up to 4 eggs is the source’s larger allowance; No added fat or seasoning for normally fatty seasoned sausages.
Step 2
Split each fresh sausage in half lengthwise. Put the four halves in a frying pan without added fat or seasoning. Cook gently in their own fat, turning, until cooked through to 74°C, about 10–15 minutes depending on thickness. If they are unusually lean and catch, the source allows about 10 g butter or fresh lard as an optional practical amount.
Step 3
Once the sausages are fully cooked, crack the eggs directly into the pan around them. Use one egg per sausage for the main version, or up to two per sausage for a larger serving. Cook over low heat, covering briefly if helpful, until both whites and yolks are set and the egg portion reaches 74°C. Serve promptly.
Step 4
For the cured-sausage version, use about 200 g cured sausage appropriate for cooking, remove its casing and cut into slices. Cook according to the producer’s instructions until fully cooked and hot through before cracking in the eggs and setting them as above. Do not assume every aged sausage is ready to eat without consulting its label.
Step 5
For the cured-pork-belly version, replace the sausages with about 100 g cured pork belly cut into small dice and cook in about 10 g butter until fully cooked and its fat is rendered. Beat the two eggs separately before pouring them over the cooked pork. Stir gently until set and cooked through to 74°C, then serve immediately. This variant uses beaten eggs, unlike the whole eggs cracked over sausages.
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