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1
In a large bowl, combine all the sausage making ingredients.
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2
Using a meat grinder, or in batches in a food processor, grind the mixture together.
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3
Form into 12 equal portions, flattening slightly into patties, to measure about 3 inches in diameter.
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4
Place a piece of cheese on top of 6 of the patties and top with the remaining patties, pinching the meat together to seal the cheese completely.
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5
Preheat a grill.
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6
In a large skillet or saute pan, heat 1/4-inch of oil over medium-high heat.
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7
Add the stuffed sausage patties and cook until brown on both sides and the meat is cooked through, about 10 minutes.
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8
Remove from the heat and drain on paper towels.
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9
Brush the sliced bread with some vegetable oil.
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10
Place the bread on the grill and cook until toasted with grill marks.
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11
Remove and set aside.
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12
For the Poached Eggs: Pour cold water into a 10-inch saute pan to a depth of about 2 inches.
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13
Bring to a simmer, then reduce the heat so that the surface of the water barely shimmers.
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14
Add the vinegar.
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15
Break 4 of the eggs into individual saucers, then gently slide them out one at a time into the water and, with a large spoon, lift the white over the yolk.
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16
Repeat the lifting once or twice to completely enclose each yolk.
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17
Poach until the whites are set and the yolks feel soft when touched gently, 3 to 4 minutes.
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18
Remove the eggs with a slotted spoon and either serve immediately, or place in a shallow pan or large bowl of cold water.
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19
Repeat with the remaining eggs, adding more water as needed to keep the depth at 2 inches, and bringing the water to a simmer before adding the eggs.
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20
To serve, place 1 grilled bread round on 6 plates.
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21
Top with 1 sausage patty and 1 poached egg.
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22
Drizzle 2 tablespoons of sauce over each egg and garnish with the chopped parsley.
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23
Serve immediately.
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24
In a large saute pan, heat the oil over medium-high heat.
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25
Add the tasso and cook, stirring, for 1 minute.
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26
Add the shallots and garlic and cook, stirring, for 1 minute.
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27
Add the cream and bring to a boil.
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28
Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes.
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29
Add the green onions, hot sauce, lemon juice, and salt.
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30
Add the butter and cook, stirring, until incorporated and thick.
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31
Remove from the heat and adjust the seasoning, to taste.
