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Raw Pork Breakfast Sausage
- Take two 3½-inch stainless steel cookie cutters and smear the inside well with melted ghee. Place a cutter on a plate and fill it with the sausage meat.
- Slightly squeeze the meat to form a sausage meat evenly.
- Heat a pan over medium heat and add a tablespoon of ghee. When the fat shimmers, put the pate in the pan. If you really want the patty to maintain its perfectly round shape, you can keep the shape until the cooked patty shrinks from the sides. Then lift it up and away.
- Clean the cookie cutter and grease it again.
- Roast the sausage on each side for 2 to 3 minutes or until completely cooked. If your pie is thick, you may need to cover the pan to make sure it's cooked through. Once the meatball is ready, put it on a plate.
- Now do the eggy "buns". Take two small bowls and break one egg each. Pierce the yolks with a fork.
- Heat a pan with the remaining tablespoon of ghee over medium heat. (Make sure you have a well-closed lid for this pan.) When the ghee shimmers, place the two greased cookie cutters in the pan and pour an egg into each pan.
- Taste the eggs with salt and pepper. Then pour 1/3 cup of water into the frying pan (outside the egg shape) and make sure that the eggs do not splash.
- Set the heat to a low level and cover the pan. Cook the eggs covered for about 3 minutes or until well done.
- Transfer the eggs to a plate lined with paper towels. An easy way to do this is to slip a spatula under the mold while tilting it up with a heat-resistant glove.
- Mount the imitator "McMuffin" by placing the sausage pie between the two rounds of eggs. You can eat the Sammie as it is, or wake up your palate with a flourish of Sriracha or a large pile of homemade guacamole.
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