Korean-inspired sausage and egg muffins recipe
 A bold twist on your morning muffin, this Korean-inspired upgrade packs a punch. Smoky sausage, silky egg, and a fiery gochujang BBQ sauce come together for a breakfast that’s anything but basic. 500g/1lb 2oz pork mince 2 garlic cloves, grated1cm/½in piece fresh root ginger, peeled and grated1 spring onion, finely chopped1 tsp gochugaru 1 tsp sesame oil 1 tsp saltsunflower oil, for frying 500g/1lb 2oz pork mince 2 garlic cloves, grated 1cm/½in piece fresh root ginger, peeled and grated 1 spring onion, finely chopped 1 tsp gochugaru 1 tsp sesame oil 1 tsp salt sunflower oil, for frying 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 spring onion, cut into three pieces and finely sliced into strips8 cheese slices 4 English breakfast muffins, splitdrizzle sunflower oil, for frying4 free-range eggs 1 spring onion, cut into three pieces and finely sliced into strips 8 cheese slices 4 English breakfast muffins, split drizzle sunflower oil, for frying 4 free-range eggs Method To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined.Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside.To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. Recipe tips If you want the eggs to be the classic shape for a sausage and egg muffin, cook them in the pan in a round metal cookie cutter.