German Sausage
Cheese Baked Egg

A hearty, comforting skillet meal featuring smoked sausage, bacon, tender root vegetables, and melty mozzarella baked over soft eggs with crispy toasted bread.

Ingredients

• 300 g German sausage or black truffle sausage
• 3 strips bacon
• 0.5 onion
• 2 cloves garlic
• 2 potatoes
• 1 carrot
• 100 g white button mushrooms
• 3 eggs
• 100 g mozzarella cheese
• 1 pinch salt
• 1 pinch black pepper
• 1 tsp paprika powder
• 0.5 tsp chili powder
• 2 slices baguette
• to taste fresh parsley

Instructions

1. 1Chop the onion

   

   Place half an onion flat side down on the wooden cutting board and chop it into small, even pieces using a sharp chefs knife.

   Tip: Keep the root intact while making horizontal and vertical cuts to prevent the onion from falling apart while chopping.
2. 2Slice the bacon

   

   Lay three strips of bacon flat on the wooden cutting board and slice them crosswise into thin strips to render evenly during cooking.

   Tip: Chilling the bacon slightly before slicing makes it firmer and easier to cut into uniform strips.
3. 3Mince the garlic

   

   Gather the peeled garlic cloves on the wooden cutting board and chop them finely into small bits to release their aromatic oils.

   Tip: Smashing the garlic cloves with the flat side of the knife first makes peeling and mincing much faster.
4. 4Cube potatoes and carrots

   

   Peel the potatoes and carrots, then chop them into small, uniform cubes to ensure they cook evenly and at the same rate.

   Tip: Submerge the cut potatoes in cold water to prevent browning if you arent cooking them immediately.
5. 5Quarter the mushrooms

   

   Wipe the white button mushrooms clean and slice each one into neat quarters on the wooden cutting board.

   Tip: Clean mushrooms with a damp paper towel instead of rinsing them under water to prevent them from absorbing excess moisture.
6. 6Slice the sausages

   

   Slice the black truffle sausages evenly into circular coins on the wooden cutting board to prepare them for the bake.

   Tip: Use a sharp knife with a smooth blade to avoid tearing the sausage casings when slicing.
7. 7Pan-fry the bacon and sausages

   

   Add bacon strips and sliced sausages to a hot pancite: 1. Cook over medium heat until the surfaces are nicely browned and lightly charred, allowing the fats to render out.

   Tip: Keep the heat at medium so the meats brown evenly without burning too quickly.
8. 8Sauté onions and garlic

   

   Toss chopped onions and minced garlic directly into the pancite: 1 with the remaining rendered bacon and sausage fat. Sauté until fragrant and translucent.

   Tip: Scrape up the browned bits from the bottom of the pan as you stir the onions into the savory fat.
9. 9Add potatoes, carrots, and mushrooms

   

   Incorporate cubed potatoes, carrots, and sliced mushrooms into the pan alongside the sautéed onions and garliccite: 1. Stir everything together to combine with the flavors in the pan.

   Tip: Cut the potatoes and carrots into uniform, bite-sized cubes so they cook through evenly.
10. 10Season the vegetables

    

    Sprinkle salt, freshly ground black pepper, paprika powder, and chili powder evenly over the vegetable mixturecite: 1 to build a rich flavor base.

    Tip: Adjust the chili powder quantity based on your preference for heat.
11. 11Steam-cook the vegetables

    

    Pour a small amount of water into the pan, then cover with a lid to steam-cook the vegetables for 10 minutes until they softencite: 1.

    Tip: Make sure not to add too much water; just enough steam is needed to soften the potatoes and carrots.

Storage & Reheating

Burn It Off

Frequently Asked Questions