Italian sausage & egg

Italian sausage & egg

Posh Eggs
20 mins
Louise Hagger

This is a serious sandwich. Salciccia, a coarse crumbly pork and fennel sausage, is sold in good Italian delis and is quite wonderful when paired with a runny egg.


Quantity Ingredient
255g salciccia or fennel and pork sausages
2 eggs, plus a little extra beaten egg
1 tablespoon olive oil
1 small ciabatta, split in half lengthways then halved
drizzle extra virgin olive oil
70g taleggio or provolone cheese, thinly sliced
4 thin slices prosciutto
few parmesan shavings
few basil leaves


  1. Squeeze the sausage from its skin into a bowl, breaking it up as you go. Add a little beaten egg to help the mixture bind. Shape into two patties about 2.5 cm thick and chill for 20 minutes.
  2. Heat the oil in a frying pan, add the patties and fry for 3–4 minutes each side, or until cooked through and golden. Remove and keep warm.
  3. Preheat the grill to medium-high. Drizzle the cut sides of the ciabatta with oil and lightly toast under the grill. Remove the two ‘tops’ of the ciabatta, set aside, and lay the cheese on the bottom halves. Add the prosciutto to the tray. Put back under the grill for 2 minutes or until the cheese is melted and the ham crisp.
  4. Heat a pan over medium heat and crack in the eggs. Fry for 2 minutes, then flip and cook the other side for a further minute (so the yolks remain runny).
  5. To assemble, put a piece of cheesy bread on each plate. Top with a sausage patty and an egg. Add 2 pieces of crisp prosciutto, a few parmesan shavings, some basil leaves and a final drizzle of extra virgin olive oil. Top with the remaining ciabatta half.
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