step 1
For the English muffins: In a large bowl whisk together the All-Purpose Flour (2 cups) and Kosher Salt (1 tsp) and set aside.
step 2
In a small saucepan combine the Whole Milk (1/2 cup), Water (4 Tbsp), Unsalted Butter (1 Tbsp), and Granulated Sugar (1 tsp). Whisk over low heat until the butter just melts, about 1 minute. Pour the warm liquid into a cup and add in the Active Dry Yeast (1 tsp). Wait for the yeast to activate and foam on the surface, about 10-12 minutes.
step 3
Add the Large Egg (1) to the liquid and whisk together. Pour the liquid into the flour mixture. Using a rubber spatula to combine the wet and dry ingredients until the dough just comes together and no flour is visible.
step 4
Lightly grease a large bowl with Nonstick Cooking Spray (as needed). Transfer the sticky, wet dough to the greased bowl, cover with plastic wrap, and store in the refrigerator for 8 hours, until the dough doubles in size.
step 5
Line a half sheet tray with parchment and generously dust with flour. Transfer the proofed dough onto the prepared sheet tray; do not roll or press the dough at this time. Dust more flour over the top of the dough and gently cover with parchment followed by a light towel. Let rest for 12 minutes to allow the dough to relax.
step 6
Line another half sheet tray with parchment and sprinkle with Semolina Flour (as needed). Set aside.
step 7
After the dough has rested, remove the towel and parchment. Gently press the dough outwards with your fingers until it is ¾-inch (1.9cm) thick and you have just enough surface area to cut out five 2-1/2-inch (6.35cm) rounds. Before cutting each round, dip the cutter into flour before firmly pressing it into the dough and twisting to ensure the dough is cut on all sides. Repeat cutting four more rounds. Remove the excess dough. Lightly flour your hands and gather the dough scraps together. Press the dough out until it is ¾-inch (1.9cm) thick and cut out the last dough round.
step 8
Again, lightly coat your fingertips with flour and gently transfer the rounds to the tray with semolina flour, making sure to place the dough round down the same way you picked it up (the bottom should stay on the bottom). Leave about 2-inches (5.08cm) of space between each round as they will spread about ½-inch (1.27cm) during the next proof. Sprinkle more semolina flour over the tops, gently cover with parchment and the light towel, and let proof in a warm area for 1 hour.
step 9
After 1 hour, heat a large cast iron skillet with a lid over medium-low heat. Once the skillet is hot but not smoking, add the muffins in batches of 3. Cover with the lid and cook until golden brown on the first side, about 6 minutes. Remove the lid, flip the muffins and cover again. Cook until the second side is golden brown and the dough is cooked all the way through, another 6 minutes. Remove to a plate and repeat with the second batch. Leave out at room temperature if using right away, or cool completely and store in an airtight container for 1-2 days until ready to serve.
step 10
For the sausage patties: Place the Boneless Pork Shoulder (13 oz) in a large bowl. Mix together with the Kosher Salt (2 tsp), Garlic Powder (1 tsp), Onion Powder (1/2 tsp), Ground Coriander (1/2 tsp), Ground Black Pepper (1/2 tsp), Sage Leaves (1/2 tsp), Dried Parsley (1/2 tsp), Dried Oregano (1/4 tsp), and Cayenne Pepper (1 pinch) making sure to rub them evenly throughout the meat. Add in the Maple Syrup (1 Tbsp) and Distilled White Vinegar (1 tsp) and massage the mixture together until the pork is evenly coated. Cover with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
step 11
When ready to make the patties, set up your meat grinding equipment with a medium grinder plate (4.5mm). Proceed to grind the marinated pork into a bowl. Form the ground pork into six 3 ½-inch (8.89cm) round patties that are about ¼-inch (6.35mm) thick. (The patties will shrink slightly to about a 3-inch (7.62cm) round when cooking).
step 12
When ready to cook, heat a large non-stick pan over medium heat. Line a plate with paper towels and set aside. Add enough Nonstick Cooking Spray (as needed) to lightly coat the bottom of the pan. Once hot, add a batch of patties, making sure not to overcrowd the pan. Cook until the patties are caramelized on both sides and cooked through, about 2 minutes per side. Remove to the lined plate and repeat cooking the remaining patties, adding more oil as needed.
step 13
For the steamed eggs: Heat a non-stick pan, with a lid, over medium-low heat. Lightly coat the bottom of the pan with Nonstick Cooking Spray (as needed) or oil.
step 14
Spray a 3-inch (7.62 cm) round cutter with oil to prevent the egg from sticking and set aside. Crack one Large Eggs (6) into a small bowl, season with Kosher Salt (to taste) to taste, and use a fork to break the yolk and give a brief whisk for a fried egg or fully whisk to have a scrambled egg.
step 15
Place the cutter in the pan, pour the egg into the cutter and cover the pan with a lid. Cook until the egg is just set on top, about 2-3 minutes. Use a small offset spatula to release the egg from the cutter. Remove the egg from the pan and top with a slice of American Cheese (6 slices). The warm egg will help the cheese to melt. Repeat with remaining eggs and cheese. If you have more than 1 cutter, you can cook as many eggs as your pan will fit.
step 16
To assemble: Use a fork to pierce the muffin open by inserting it deep around the edges, going all the way around the muffin. Place a sausage patty on the bottom side of the English muffin. Top with a cooked egg and cheese and then the top of the English muffin. Enjoy!
