Student cookbook: Sausage and egg muffins

A homemade version of the Egg McMuffin that makes a terrific brunch. It might sound like quibbling to suggest white pepper, but it actually makes all the difference to the taste and is cheap. Serves: 4-8 Cooking time: 15 mins 450-500g pork mince 375-400g traditional pork sausages Salt, white pepper and mace if you have some Flour for shaping Light olive oil or sunflower oil 8 eggs 4 English muffins Tip the pork mince into a bowl. Snip the sausage skins and peel them off. Add the skinned sausages to the pork and mix together well. Season generously with salt, white pepper and a good pinch of mace if you have some. Divide the mixture into 8, flour your hands, roll each section into a ball and pat into a flat burger shape. Heat a contact grill (like a George Foreman). Lightly oil the patties and grill. You may need to do this in two batches. If you don't have a grill you can fry them in a little oil or grill them under a conventional grill (watch out for the fat – a fair amount may come out). Meanwhile split and toast the muffins and fry the eggs. Serve each half muffin topped with a sausage patty and an egg. Tip: You could of course go the extra mile to Egg McMuffindom and add a slice of cheese under the egg or sausage patty. Try a semi-soft cheese such as Port Salut.