Sourdough English Muffin Breakfast Sandwich

This might look like an ordinary breakfast sandwich, but this thing has a lot going on. Sweet and spicy venison + pork sausage patty, melted cheddar cheese, and a fried egg on top of a homemade sourdough English muffin. This is my version of Thomas’ English Muffin where I tried to replicate the textural experience with a naturally leavened dough. They’re super easy to make once you have an active starter and dare I say better than the original. Video of the process below.

The Sourdough English Muffins

Day 1 Evening

Make your sponge with 110 g active starter, 260 g bread flour, 276 g whole milk and set out to rest overnight at room temperature for approximately 8 hours.

Day 2 Morning

Add another 75 g bread flour, 1 tsp of salt, 1 tsp of baking soda, 1.5 tsp of honey, and 1.5 tsp of melted butter. Knead for about ten minutes until all the ingredients are well incorporated. Flour your working surface and roll the dough out to about half an inch thick. Using a circular form, punch out circles of the dough and dust them with a light coat of semolina. Set aside and let proof for about 45 to 60 minutes. 

Lightly oil a cast iron skillet and set to medium/low heat. Cook muffins directly in the pan for about 7 minutes on each side until golden/toasted brown. Cool on a wire rack and split open with a fork.

The Sausage Patties

   1 tablespoon finely chopped fresh sage

    1 tablespoon finely chopped fresh thyme

    2 teaspoons light brown sugar

    1½ teaspoons kosher salt

    1 teaspoon crushed fennel seeds

    ½ teaspoon crushed red pepper flakes

    ¼ teaspoon freshly ground black pepper

    ¼ teaspoon garlic powder

    ¼ teaspoon sweet paprika

    .5 pound ground pork 

    .5 pound ground venison

Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Add pork and venison and work spice mixture into meat with your hands until it's very well blended.

Using your hands, form approximately 3 - 4 inch patties about ¼ inch thick. Griddle sausage over medium-high heat until browned on one side, about 2 minutes. Flip and cook 2 minutes more. Use a grill press to ensure a thin and crispy patty.

The Sandwich

Lay your split English muffin open on a cast iron skillet and top with good quality cheddar cheese. Set into a broiler until the cheese melts. Meanwhile fry your egg in another pan with a generous amount of butter. Set the sausage patty on top of the melted cheese followed by the fried egg gently placed on top so it doesn’t break. Season with salt and pepper and the top half of the muffin. The sausage is already a little spicy but add hot sauce to your liking.