Coffee sausage and egg Raph muffins

Coffee sausage and egg Raph muffins

Hungry For That
Lauren Bamford

When I first started the trucks, it was illegal for food trucks to trade in the City of Melbourne. In the early days, when I was full of gusto, I spent a lot of time at the council talking to them about my ideas and trying to convince them to change the law. Once every couple of months I would receive an email from someone on the council telling me they were really keen and the wheels were in motion to allow trucks and street vendors some access throughout the city. Unfortunately this started in ’09 and we are still no closer to being granted access.

It was at these council meetings that I met Daniel the sausologist. His dream was also to build and trade from a truck, but the bureaucracy was really starting to kill his vibe. We would feel so deflated after the meetings and knew that it was going to be a while before anything changed. To give us something else to focus on, I suggested that we collaborate on a sausage. Even though we never got to serve this from his truck, I still hope it will wake some councillors up a bit.


Quantity Ingredient
12 eggs
butter, for spreading


Quantity Ingredient
2 1/2 teaspoons dried yeast
125ml milk
1 tablespoon caster sugar
10g vegetable shortening or copha
1/4 teaspoon salt
375g plain flour
semolina, for dusting

Coffee sausages

Quantity Ingredient
150g eschalots, sliced
2 tablespoons olive oil
750g unsalted butter
500g short rib or chuck steak, minced, with 25 per cent fat ratio, (see recipe note)
125ml pour-over coffee
or 1 shot espresso, topped with hot water
2 teaspoons salt
2 1/2 teaspoons coffee, finely ground


  1. To make the muffins, combine the yeast and 125 ml warm water in an electric mixer or food processor. Let stand for 10 minutes, or until the mixture starts to foam.
  2. Meanwhile, gently heat the milk in a small saucepan over a low heat. Be careful to not let the milk boil. Add the sugar and stir to dissolve. Remove from the heat and let cool slightly. Add the milk mixture, shortening and salt to the yeast. Then add the flour and mix on low speed with a dough hook. Let the mixture combine and form a ball, then transfer to a lightly greased bowl. Cover with a tea towel and set aside in a warm place for about 30–40 minutes, or until the dough has doubled in size.
  3. Knock back the dough and gently knead for 1–2 minutes. On a lightly floured work surface, roll out the dough until it is about 1 cm thick. Use an egg ring to cut out 12 dough rounds. Cover and let rise for another 30 minutes.
  4. Cook the eschalot in the olive oil and butter in a small saucepan over a low heat, until translucent and soft. Remove from the pan and let cool to room temperature before mixing with all the other sausage ingredients until combined.
  5. Divide the sausage mixture into 12 equal-sized portions. Heat a non-stick frying pan, lightly oiled with cooking spray, over a low–medium heat. Sprinkle each round of dough with semolina and fry for 5 minutes on one side, or until lightly browned. Flip and cook the muffins for a further 3 minutes on the other side, or until cooked through. Remove from the pan and let cool.
  6. Meanwhile, cook the sausage patties. Generally, I am pretty happy with the way things fall – sloppy is part of the charm for me – but I like to use an egg ring to shape the patties as I think it looks really neat.
  7. Heat a non-stick frying pan over a low–medium heat. Place a couple of egg rings in the pan and oil them with a little cooking spray. Fill one ring with the sausage mixture and squish it down to make a patty. Cook for 3–4 minutes on each side, or until cooked through. Crack an egg into the other ring and cook for 2 minutes on each side. Repeat with the remaining sausage mixture and eggs. To finish, toast and butter the muffins. Place a sausage patty on each muffin, top with an egg and serve.


  • Ask your butcher to mince the short rib or chuck steak with 25 per cent fat.
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