Sausage Breakfast Biscuit Sandwich

For the Biscuits

1. Set up the Ankarsrum Assistent with the Stainless Steel Beater Bowl and Premium Cookie Beaters. Add the flour, baking powder, baking soda, and salt, and mix on low speed (~ 1 o’clock) just until combined.

2. Add the cold, cubed butter in small pieces and mix on medium speed (~ 4–6 o’clock) for about 2 minutes, until the mixture looks crumbly and resembles coarse sand.

3. In a measuring cup, stir together the buttermilk and maple syrup. Reduce the speed to low and slowly pour the mixture into the bowl, mixing just until a shaggy dough forms. Be careful not to overmix.

4. Turn the dough out onto a lightly floured surface and gently bring it together, kneading just a few times until it holds. Roll it into a 7 × 14-inch rectangle, square off the edges, and cut into 8 even squares. Transfer to a parchment-lined baking sheet and freeze for 30 minutes to firm up.

5. When ready to bake, preheat the oven to 425°F. Arrange the biscuits about 1 inch apart on a lined baking sheet, brush with egg wash, and bake for 18–22 minutes, until tall, golden, and flaky. Let cool slightly while you prepare the remaining components.

For the Sausage Patties

1. Cut the pork and bacon into roughly 1-inch pieces and spread them onto a tray. Place in the freezer for about 20 minutes, until very cold but not frozen solid.

2. Fit the Ankarsrum with the meat grinder (4.5 mm plate) and grind the meat on medium speed (~ 6 o’clock) into a large bowl. Add the brown sugar, sage, fennel, onion powder, garlic powder, poultry seasoning, salt, and pepper, and mix until everything is evenly combined.

3. Divide the mixture into 8 equal portions and shape into patties about 4 inches wide. Transfer to the fridge or freezer for 10–15 minutes to firm up.

4. Heat a large skillet over medium-high heat and cook the patties for 3–4 minutes per side, until browned, caramelized, and cooked through. Transfer to a 200°F oven to keep warm while you prepare the eggs.

Eggs & Assembly

1. In a bowl, whisk together the eggs, water, salt, and pepper until well combined. Melt half the butter in a large skillet over medium heat, then pour in half of the eggs.

2. Cook gently, folding the eggs as they set, until just cooked through but still soft. Divide into four portions and fold each into a mound roughly the size of the sausage patties. Repeat with the remaining butter and eggs.

3. To assemble, split the warm biscuits in half. Layer each with a sausage patty, a slice of American cheese, and a portion of eggs. Finish with hot sauce, if desired, then close the sandwich and serve immediately.

Notes

1. Keep Everything Cold: cold butter, buttermilk, and syrup ensure the biscuits are layered and flaky. Keeping the meat and grinding equipment cold will ensure a clean mince for the meat.

2. Don’t Overmix the Biscuit Dough: mix just until a shaggy dough forms, then stop. The Ankarsrum is powerful, so it’s easy to go too far. Overmixing will result in tough biscuits instead of tender, fluffy ones.

3. Slightly Undercook the Eggs: pull the eggs just before they’re fully set. They’ll finish cooking in the sandwich and stay soft and creamy instead of dry.