Thai Sausage Breakfast Sandwich
If you’re looking for some breakfast/brunch inspiration here it is...Feng Chen’s Breakfast Sandwich, with fragrant Thai sausage, mozzarella, and egg!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 5 minutes + dough prep
- Cook Time
- 5 minutes
Ingredients
- Makes
- 4 sandwiches
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
For the herb paste, chop and then pound the galangal, lemongrass, garlic, shallots and coriander in a pestle and mortar or food processor. Add the fish sauce, chilli flakes, turmeric powder and salt to the mixture and stir to combine.
Step 2
Next, mix the herb paste together with the minced pork and kaffir lime leaves. If you like, you can make this sausage ahead of time, even a day ahead. The flavours will marry together better!
Step 3
Shape the sausage into patties and place cheese on top, and bake in an oven proof skillet at 400°C in your Gozney oven until cooked.
Step 4
Shape your leftover pizza dough into similar sizes to your patties to create English muffins and bake in your oven at 400°C until cooked.
Step 5
Fry an egg and put inside your sandwich along with the sausage patty, top with your favourite sauce and enjoy!
