Bread & Breakfast

An eggs and sausages breakfast tip

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One of my favorite breakfasts — eggs and sausages. Well-browned spicy sausages and fried eggs, sunny side up, to be more accurate. Spicy sausages? Yes, garlicky and hot, if available. Not canned Vienna sausages nor hotdogs, definitely, but real sausages. The Italian and Spanish kind are really the best. Among local sausages, it’s Vigan or Lucban longganisa for me — none of those sweet varieties that are a pain to cook because the sugar burns before the meat is properly done. And what is the eggs and sausages breakfast tip? It’s about how to cook the eggs for maximum flavor. Cook the eggs in the same pan where you cooked the sausages, in the fat rendered by the sausages.

Okay, with more details.

First, I cook the sausages. I like to prick them with a fork to make sure they don’t burst in the pan. I put them in a hot pan lightly brushed with oil and then I cook them over high heat to sear. Both sides. Then, I pour in water (the amount depends on the volume of sausages), let the water boil and then I lower the heat, cover the pan and let the sausages cook. The length of time depends on the thickness of the sausages. Halfway through, I flip them over. When the water is gone and the sausages have rendered fat (ideally, the sausages should be cooked through at this point), I turn up the heat and brown the sausages.

When the sausages are nicely browned, it’s time to cook the eggs. I push the sausages to one side of the pan and crack the eggs straight into the empty area. I set the heat to low and cover the pan allowing the eggs to cook in the sausage fat. If the sausages are salty, the fat is salty and sprinkling the eggs with salt becomes optional (overkill, in fact). It makes a world of difference, believe me, because you cook the eggs in fat flavored with all the seasonings and spices that went into the sausages when they were cured.

Note that this trick won’t work with sweet sausages. When sausages contain a lot of sugar, the bottom of the pan gets coated with sticky melted sugar by the time the sausages are done. And cooking the eggs in the sticky stuff will just ruin them.

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