Ingredients
Stage 1: Sausage
| 1.6kg Pork mince (90:10 ratio) |
| 480g AP Premix Sausage Roll Mix 60105525 |
| 180ml Cold water |
Stage 2: Bagel Sauce
| 480ml Mayonnaise |
| 60ml American yellow mustard |
| 30ml Lemon juice |
| 30ml Worcestershire sauce |
| 3g Dried dill |
| Salt and pepper to taste |
Stage 3: Assembly
| 16 NYB Bagel Cheese Baked (120g each) 50110766 |
| 16 Eggs, fried |
| 16 Slices American / Tasty cheese |
Method
- Stage 1 – Sausage: Combine pork mince, AP Premix Sausage Roll Mix and water in a large mixer until combined. Divide into 16 equal portions (130g each), shape into round patties approx. 10cm diameter. Refrigerate until firm (10mins+).
- Heat oil in a flat grill and cook patties until golden brown and cooked through (72°C internal temperature). Hold in a low oven at 60°C.
- Stage 2 – Bagel Sauce: Combine mayonnaise, mustard, lemon juice, Worcestershire sauce, dill and season to taste.
- Toast NY Bagels and butter or toast cut side down on a flat grill until golden and caramelised.
- Stage 3 – Assembly: place bagel sauce on both sides of toasted bagel, top with sausage patty, fried egg then cheese.
- Cap with bagel top, and wrap in foil for service or serve immediately.