Extreme Sausage Sandwich

Ingredients
Olive oil spray
1 egg white
2 Jack in the Box Breakfast Sausage Patties (see next page)
2 slices (1/2 ounce each) 2 percent milk yellow American cheese
1 hamburger bun
Set a spatula, butter knife, and oven mitt by the stove top. Lightly mist a small nonstick pan and the inside edge of a 3 1/2" round metal cookie cutter with oil spray.
Preheat the pan over medium-high heat until drops of water sizzle when splashed on the pan. Pour the egg white into the cookie cutter (hold it in place until the egg is set), and place the sausage patties next to it.
Cook both for 1 to 2 minutes, or until the egg white is set on the bottom and starting to brown. With the butter knife, loosen the egg white from the cutter. Wearing the oven mitt, remove the cutter. Flip the egg white and the sausage patties.
Cook for 1 to 2 minutes, or until the egg white is no longer runny and is just starting to brown on the bottom. Transfer the egg and sausage to a clean plate and place 1 slice of cheese on each sausage patty. Cover loosely with a lid to keep warm.
Place the bun top and bottom, cut-sides down, in the pan. Cook for 1 to 2 minutes, or until toasted. Place the bun bottom on a plate. Top with 1 sausage patty (cheese-side up), the egg white, the remaining patty (cheese-side down), and the bun top.
Makes 1 serving: 357 calories, 38 g protein, 25 g carbohydrates, 11 g fat, 5 g sat. fat, 2 g fiber Original Jack in the Box Extreme Sausage Sandwich: 673 calories, 29 g protein, 32 g carbohydrates, 48 g fat, 17 g sat. fat, 2 g fiber
Devin Says:
To save time in the morning, you can cook the sausage patties the night before. In the morning, reheat the patties in a 400 degree F oven while the cheese melts over them. Quickly fry the egg white (skip the cookie cutter) and throw them together. The whole process will take less than 5 minutes. You can also make the patties in bulk and freeze them, uncooked, for up to 2 months. The recipe doubles, triples, even quadruples.
To make this sandwich look exactly like Jack's, you'll need a round 31/2"-diameter cookie cutter. Or you can use a silver dollar pancake pan or the inside of any 3-1/4" diameter tuna fish can with both ends removed to fry the egg. But even if you don't have any of the above, don't despair. As long as you have a good nonstick skillet and make sure it is hot, the egg white will fry well without running too much. The finished sandwich won't have the perfectly processed look of the original, but it will taste just as yummy.

Ingredients
1 pound extra-lean ground pork or pork tenderloin, ground
2 teaspoons sugar
2 teaspoons pure maple syrup
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red-pepper flakes
1/8 teaspoon garlic powder
In a mixing bowl, combine the pork, sugar, maple syrup, salt, black pepper, red pepper, and garlic powder. With a fork, mix to blend well. Divide the mixture into 8 equal portions. One at a time, shape each portion into a ball and then flatten into a 4" patty on a sheet of waxed paper. Continue until all of the patties are formed.
Place the patties in a single layer or stack between sheets of waxed paper in an airtight plastic container. Refrigerate for up to 3 days.
Makes 8, enough for 4 servings (2 patties each) Each serving: 155 calories, 24 g protein, 5 g carbohydrates, 4 g fat, 1 g sat. fat, trace fiber