• 1 Stone & Skillet English Muffin
  • 4 oz Sage & Ginger Breakfast Sausage (recipe below)
  • 2 eggs
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon sriracha
  • 1 slice provolone cheese
  • Salt and pepper

Sage & Ginger Breakfast Sausage

This is Michael Ruhlman’s recipe and can easily be made and stored in the freezer. It makes a lot, so be sure to share with friends!

  • 5 lbs ground pork
  • 3 Tablespoons kosher salt
  • 5 tablespoons finely diced ginger
  • 5 Tablespoons finely chopped sage
  • 1 Tablespoon minced garlic
  • 2 teaspoons ground black pepper
  • 1 cup ice water


  1. Mix mayo and sriracha and set aside.
  2. Cut muffin lengthwise and toast.
  3. Heat broiler and place one slice of cheese on each muffin.
  4. Put under the broiler until cheese has melted. Set aside.
  5. Heat a small fry pan and cook sausage patty until golden brown and done. Set aside.
  6. While sausage is cooking, in a medium saucepan, fill water 3/4 of the way and set to med-high heat.
  7. Once water begins to slightly bubble, reduce heat to maintain the simmer.
  8. Crack one egg into a small cup, keep the yolk intact.
  9. Drop the egg in the simmering water and repeat with the other egg.
  10. Set timer for 3 minutes,
  11. Using a slotted spoon, carefully pull the eggs from the water and drain on a paper towel.
  12. Season eggs with salt and pepper.
  13. Assemble by spreading mayo mix on both muffins, then sausage, then poached eggs, and top with the other muffin.

Sage & Ginger Breakfast Sausage

  1. In a large mixing bowl or stand up mixer, start mixing ground pork and water until it forms a paste like substance. The mixture should be uniform and sticky.
  2. Thoroughly mix salt, ginger, sage, garlic, and pepper into the pork.
  3. Fry a small piece and taste for seasoning.
  4. Roll pork into a log and wrap with plastic wrap.
  5. Freeze.
  6. Slice into discs whenever you want to cook.
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