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Name: Sausage and egg McMuffin recipe: what's in the McDonald's classic
Yield: 8
Cuisine: /american
Ingredients: Sunflower oil, to brush; 8 eggs; 8 slices American cheese; 250ml milk; 3 tsp caster sugar; 7g sachet active dry yeast; 25g unsalted butter, melted and cooled; 2 ⅔ cups (400g) plain flour, plus extra to dust; ¼ tsp baking powder; 1 tsp salt; Polenta, to dust; 250g beef mince; 1 ½ tsp salt flakes; 1 tsp onion powder; ½ tspeach dried sage, dried thyme, garlic powder, caster sugar, ground white pepper

2 ratings

https://healthimprovements.info/recipes/sausage-egg-mcmuffin-recipe-whats-inside-mcdonalds-classic/xvqhvlis

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by Warren Mendes

delicious. team

Sep 26, 2019

Welcome to the first episode of Nailed It! The rules are simple: recreate a cult classic dish from scratch. Never one to shy from a challenge, we tasked Wazza to apply all his knowledge and technical training (fancy pants Le Cordon Bleu, no less) to see if he could take on the classic McDonald's sausage and egg McMuffin. Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel from 12pm, here: youtube.com/deliciousaustralia

Sunflower oil, to brush
8 eggs
8 slices American cheese

English muffins

1 cup (250ml) Woolworths Full Cream Milk
3 tsp caster sugar
7g sachet active dry yeast
25g unsalted butter, melted and cooled
2 ⅔ cups (400g) plain flour, plus extra to dust
¼ tsp baking powder
1 tsp salt
Polenta, to dust

Sausage patties

250g beef mince
1 ½ tsp salt flakes
1 tsp onion powder
½ tspeach dried sage, dried thyme, garlic powder, caster sugar, ground white pepper

Method

1.

For the English muffin, combine the milk and sugar in a small saucepan over low heat and gently warm (do not boil). Remove from the heat and add yeast, stirring to combine, then set aside for 10 minutes or until frothy. Combine butter, flour, baking powder and salt with the yeast mixture in the bowl of a stand mixer fitted with the dough hook. Knead on low speed for 10 minutes until soft and well combined. Transfer dough to a lightly greased bowl and cover with a clean tea towel and allow to rise in a warm place for 1 hour or until doubled in size.
2.

Knock back the dough and turn out onto a surface lightly dusted with extra flour. Roll out dough until 1.5cm thick, then use a 9cm cookie cutter to cut out 8 muffins. Place on a tray scattered with polenta. Cover with a clean tea towel and place in a warm area for 30 minutes to rise slightly.
3.

Heat a cast iron pan over low heat. In batches, cook the muffins for 5 minutes. Brush tops with water and scatter over extra polenta, then flip muffins and cook for a further 5 minutes or until browned and cooked through. Remove from the pan and immediately use a fork to poke holes around the side of each muffin (this will make separation easier later on). Allow to cool completely, then split horizontally.
4.

For the sausage patties, combine all ingredients in a bowl and use your hands to mix until sticky. Using a greased cookie cutter, shape ¼ cup portions of mince into 8 patties. Heat a large frypan over medium-high heat. Brush pan with oil and cook the patties, holding them down with a spatula to maintain their shape. Turn and cook until charred and cooked through. Set aside and keep warm.
5.

Wipe the pan clean, regrease and place over medium-low heat. In batches, crack eggs into greased 7½ cm egg rings, using a spoon to force the yolk to one side. Cook for 1 minute, then add some water to the pan and cover with a lid to steam. Season, remove from the pan and set aside.
6.

Lightly toast the muffins under a grill cut side facing up, then top one half of each muffin with one slice of cheese and melt. Top with egg, sausage patty and muffin lid. Season and serve.