I do enjoy a Sausage & Egg McMuffin from McDonald’s – it’s a guilty pleasure, and I’m not even sorry. But you know what’s better than one from MaccyD’s? Making one at home, from scratch, including the muffins! It’s so rewarding and it tastes so much better, and you know exactly what’s in it!
This recipe is especially good as, at the time of writing, we’re in the middle of the Coronavirus pandemic and McDonald’s have been closed most of the time and even now the drive-thrus are reopening people are queuing up to 3 hours to get food from McDonald’s! 3 HOURS! It’s not that good. So if you’ve got 3 hours to spare, why not make it yourself? It’s so much nicer and so much more satisfying. Of course you could use a store bought muffin, there’s nothing wrong with that. But, where’s the fun?
Sausage & Egg McMuffinPrint Recipe
- For the muffins (makes 6)
- 300g Strong White Bread Flour
- 7g Yeast
- 7g Salt
- 20g Caster Sugar
- 20g Butter, softened
- 175ml Milk, warm
- For the filling (makes 2)
- 3 x Pork Sausages
- 1/4 Tsp Nutmeg
- 2 x Eggs
- 2 x Cheese Slices
In a large bowl or stand mixer, add in the flour, then add the yeast and sugar to one side of the bowl, and the salt to the other side.
Add in the softened butter, and add half of the milk and start to combine into the mixture. If you're using a stand mixer, set it off on a slow speed.
Gradually add the rest of the milk until it comes into a rough dough.
Knead the dough for 5 - 10 minutes. If you're using a stand mixer, around 6 or 7 minutes on a medium speed should do. If you're doing it by hand, then I recommend 10 minutes. You should get a nice, smooth, elastic dough.
Place back in the bowl, cover and leave to prove in a warm places for 1 hour or until the dough is doubled in size.
Once doubled in size, throw down some semolina onto your work surface and roll out the dough to around 2.5 - 3cm thickness.
Using a cookie cutter that is around 4 inches (10cm) cut out 6 muffin shapes.
Place onto a tray dusted in semolina, cover and leave to prove for another hour or again till doubled in size.
Once proved, place a large pan over a medium-low heat and allow it to be heat up.
Place around 3 muffins into the pan and gently cook on one side until they get a lovely golden brown colour - usually around 5 or 6 minutes.
Turn the muffin over and cook the other side until golden brown. Repeat for the other 3 muffins. Place onto a cooling rack and leave to cool.
Once the muffins are cool, we can cook our filling - squeeze the meat out of the three sausages into a bowl and season with the salt, pepper and nutmeg and combine into the meat.
Get a cooking ring the same size as your muffins, and press the sausage meat into it to create a nice, round shape. Remove the ring and flatten the meat down a bit more.
Place a small pan with a little sunflower oil over a medium high heat. Cook the sausage meat for a few minutes on each side until a lovely golden colour and a bit crispy. Place onto some kitchen towel to drain the oil.
Using the same pan and oil, place the cooking ring - lightly greased - in the pan and crack an egg into it. Break the yolk using a knife and cook the egg for a few minutes until firm.
Remove the cooking ring, turn off the heat and flip the egg and cook for a few seconds on the other side. Place onto kitchen towel to drain.
Split one of the muffins down the middle and toast gently on one side.
Add a little ketchup to the bottom, then layer the cheese, the sausage patty then the egg. Add a little more ketchup, place on the top muffin, then enjoy!