'Go Home Thomas' Egg And Sausage Sandwich

1. 1

   combine the sausage ingredients in a medium bowl. Let sit in refrigerator for 12 to 24 hours. Divide into six portions and press into circles. Cook on griddle for 5 to 6 minutes per side. Drain on paper towels.

2. 2

   mix the 3 1/4 cup all-purpose flour, bread flour, salt, yeast, sugar, and water in large bowl. Add the water and mix until all ingredients are incorporated. Cover; let the dough double in size (2 to 3 hours at room temperature, or in the refrigerator overnight).

3. 3

   After the dough has doubled, mix together remaining all-purpose flour and cornmeal, and liberally flour counter with cornmeal mixture. Transfer the dough to counter and roll out the dough until approximately 3/4- to 1-inch thick.

4. 4

   Cut dough into rounds [Ed note: I used a 3-inch biscuit cutter] and place on a well-oiled griddle on low to medium heat. Let brown on one side, flip, and oil again. The muffins will be done when they push back readily in the center.

5. 5

   whisk the eggs with salt and pepper in a medium bowl. Add butter to a nonstick pan and stir to cook. Keep stirring the eggs into the center of the pan; try to keep the eggs almost omeletlike, not small pieces.

6. 6

   Toast six muffins until golden brown. Place a sausage patty on six halves, then some scrambled eggs, top with cheese, and cover with other muffin halves.

* Per serving · 4 servings · Values may vary.