- K&N’s Breakfast Sausage - 8 sausages
- Eggs - 3
- Salt - to taste
- Red chilli flakes - 1 tsp
- Black pepper powder - 1 tsp
- Milk - 2 tbsp
- Oil - 1 tbsp
- Cheddar cheese - 1 cup; shredded
- Dough - as required
- Egg wash - as required
For Dough:
- All-purpose flour - 2 cups
- Dry active yeast - 2 tbsp
- Salt - ¼ tsp
- Sugar - 1 tsp
- Oil - 2 tbsp
- Water - ¼ cup
In a bowl, whisk together eggs, salt, red chilli flakes, black pepper powder and milk.
Thaw K&N’s Breakfast Sausage as per instructions on pack and set aside.
Heat oil in a skillet; add whisked eggs in the same skillet to make scrambled egg.
Roll out prepared dough on a floured surface and cut into triangle shape.
Add scrambled egg, cheddar cheese and K&N’s Breakfast Sausage on one side of dough and roll.
Brush it with egg wash.
Bake for 12 to 14 minutes at 180 °C in a preheated oven, or until top is lightly browned.
Serve with sausage dip.
For Dough:
Add all-purpose flour, yeast, salt, sugar and oil in a large bowl; mix well.
Add water and knead until dough gathers itself into a ball.
Wrap dough in plastic wrap and chill for at least 30 minutes.
- K&N’s Breakfast Sausage - 8 sausages
- Unsalted butter - 1 cup
- All-purpose flour - 2 tbsp
- Milk - 1 cup
- Salt - to taste
- Oregano - 1 tsp
- Black pepper powder - 1 tsp
- Red chilli powder - 1 tsp
Thaw K&N’s Breakfast Sausage as per instructions on pack, cut into chunks and set aside.
In a pan, melt butter, add all-purpose flour, milk and mix well until no lumps are formed.
Add salt, oregano, black pepper powder, red chilli powder and cook for 5 to 10 minutes until it reaches desired consistency.
Add K&N’s Breakfast Sausage and mix it well.
Let it cool and serve with Sausage Crescent Rolls.