Korean-inspired sausage and egg muffins

1. 1

   To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined.

2. 2

   Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside.

3. 3

   To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium-high heat. As soon as it starts to bubble, turn off the heat and set aside.

4. 4

   To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper.

5. 5

   To cook the patties, heat the sunflower oil in a large frying pan over a medium-high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side.

6. 6

   Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties.

7. 7

   Toast the muffins in a dry small frying pan over a medium heat until they brown slightly.

8. 8

   Heat the sunflower oil in the same small frying pan and fry the eggs to your liking.

9. 9

   To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.