Every weekend I dream about going to Plow in San Francisco's Potrero Hill neighborhood and consuming endless plates of their amazing house made pork sausage patties. Their out-of-this-world sausage also comes with a 2 hour wait.
So here I am. Sunday morning, craving Plow, without the patience to sit on the curb in Potrero Hill for a good chunk of my morning. I decided to take the bull by the horns and make my own version of Plow's delectable sausage patties with ingredients I had at home.
Unfortunately I don't have Plow's top secret recipe, so I gave it my best guess. No one really wants to see how the sausage is made. There is a reason that saying exists, no? So I opted out of showing you the process of mixing raw sausage with seasoning. You're welcome.
"Plow" Sausage Patty Ingredients (2 servings, 3 patties):
- 2 sweet chicken sausage links
- 1 teaspoon whole fennel seed
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon cumin
First, remove the sausage from the casings. Season the meat with fennel, red pepper and cumin. Gently mix the sausage and seasoning without overworking.
Split the meat into three portions, creating three patties.
Melt 1/3 tablespoon of butter in a skillet over medium heat. When the butter just starts to brown, add the sausage patties in and cook for about 3-4 minutes on the first side. I always try to cook meat as long as possible on the first side without burning of course. Use your best judgement here.
Flip the sausage patties, cook for another 3-4 minutes and check for doneness.
Now onto the open-face breakfast sandwich assembly!
When your sausage patties are half-way done cooking, heat up a second pan to cook your eggs. We like our eggs over easy, but sunny side up would work well too.
Toast up your english muffin (or bread vessel of your choice), butter, and top with sliced avocado. Then stack on your homemade Plow sausage, an egg, and finish off with a pinch of Maldon flakey sea salt and pepper.
Voilà! A Plow inspired breakfast from the comfort of home.