Breakfast Hoagie

I’ve been making breakfast hoagies for Wadly and he raves over them. They’re simple to make but a bit fussy as it takes three pans. I like to cook so I don’t see it as a burden.

  • sourdough hotdog bun or hoagie roll (hotdog bun is small, hoagie is big – adjust for your hunger level)
  • fresh ground pork (I usually buy a 1 or 1½ pound package, mix in the appropriate amount of seasoning, separate it into serving sizes into zippered snack bags and stick it in a larger labeled bag into the freezer.)
  • sausage seasoning (1½ tbsp/lb) (seasoning mix recipe is here)
  • green onion
  • butter
  • egg
  • 1½ tbsp sour cream

Mix the egg and sour cream.

Dice the green onion, add to egg mix.

Butter a HOT 5″ frying pan and dump the egg mix in. Reduce the heat and turn over when needed. Don’t overcook.

Place one slab of butter in a HOT pan under each side of the bun. Turn the heat down, watch carefully and rotate as needed. You want the hoagie to come out brown and crunchy, not burnt.

Shape the sausage into a size and shape that matches your bun. Cook this in a separate pan. Once it’s turned over, add a slice a cheese to the top. Wadly likes American, your tastes may align with cheddar or mozzarella or . . .

Once everything is done, assemble. While the order of assembly isn’t particularly significant, the taste is.

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