Before I hit the books this morning I wanted to share this meal with you. Since I made brunch for my husband, son, daughter and her boyfriend yesterday, I just wanted a simple egg sandwich today. All I could think about was the one andouille sausage that was so graciously left by my son who was searching for something to eat last night.
1 Andouille Sausage, ground (I use a little mini Cuisinart)
1 egg (beaten with a teaspoon of milk (any %; I use skim)
1 slice of cheddar cheese or a tablespoon shredded cheddar.
Soft Torilla or Lightly toasted Paesano bread, sliced thin (cut into three pieces).
1 teaspoon Guajillo Salsa sauce for the tortilla, or 1/4 tsp for each paesano slice.
Heat a skillet on medium heat and toss in the ground andouille sausage, cooking until pieces are fully cooked (this is when you will see the grease from the sausage in the pan). Place a napkin or paper towel on a plate and pour the sausage onto the plate. Place the drained sausage back into the pan. Sprinkle with cheddar cheese. Pour egg over cheese and sausage. Scramble lightly, until egg is cooked.
Place in gorilla and drizzle with guajillo sauce, or place on Paesano bread and drizzle with Guajillo sauce. The guajillo sauce balances the spicy taste of the andouille sausage.