Thai Sausage Breakfast Sandwich
If you’re looking for some breakfast/brunch inspiration here it is...Feng Chen’s (@leopardcrust) Breakfast Sandwich, with fragrant Thai sausage, mozzarella, egg and some of your left-over pizza dough 🍕
For the herb paste:
1-3 tbsp dried chilli flakes
2 slices of galangal, chopped
1 stalk lemongrass, bottom half only, thinly sliced
2 large cloves garlic
5 chopped shallots
8 stems of coriander (including roots if possible)
1 tbsp fish sauce (plus more for the pizza)
1 tsp turmeric powder
For the sausage:
300g minced pork (the fattiest available) [200g minced pork & 100g pork fat]
5 kaffir lime leaves, cut into long, thin ribbons
For the sandwich:
Leftover pizza dough
Mozzarella / your choice of cheese
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.
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!
Shape the sausage into patties and place cheese on top, and bake in an oven proof skillet at 400°C/750°F in your Gozney Roccbox or Dome until cooked.
Shape your leftover pizza dough into similar sizes to your patties to create English muffins and bake in your oven at 400°C/750°F until cooked.
Fry an egg and put inside your sandwich along with the sausage patty, top with your favourite sauce and enjoy!
Feng Chen aka @leopardcrust is the queen of making the most imaginative pizzas, famous for their perfect leopard spotted crusts.