Fried Eggs with Sausages and Cracklings in Pork Fat

Preparing the ingredients

1. Since fried eggs with sausages cook simply and quickly, it is worth preparing everything first. The salo can be fresh or lightly smoked. By the way, smoked salo gives the dish an unmatched aroma.

   Use sausages to your taste. They can be made of pork, veal or poultry. You can replace them with thick sausages or slices of boiled sausage, such as “doctor’s” or “lyubitelskaya”.

2. Take the eggs and sausages out of the fridge and remove the casing from the sausages, which you don’t need.

   

Salo and sausages

1. Render the fat from the salo. Cut the rind off the piece of salo and cut the salo into small pieces, cubes or strips, it doesn’t matter. Put the pieces in a dry hot frying pan and, over medium heat, stirring constantly, fry until the fat renders out and the pieces turn crisp. Then lift the cracklings out onto a separate saucer and leave the fat in the pan.

   I used several slices of lightly smoked pork fat with no layers of meat. It renders well, and the cracklings come out crisp and very tasty.

   

2. Fry the sausages. Cut them into thin rounds and put them in the hot pork fat. Stirring, fry for 1.5-2 minutes, until the rounds are lightly browned.

   

Fried eggs

1. For a breakfast for one person, three eggs are quite enough, although I admit many may argue.

2. Crack the eggs over the sausages. Spread the sausage pieces over the bottom of the pan and crack the eggs over them. Try to break the shells carefully so that no shell fragments get into the dish, and, for looks, so that the yolk isn’t damaged. Salt the eggs with a pinch of salt and pepper them generously: for flavor and aroma, I always season the dish with freshly ground black pepper.

   

3. Lower the heat to below medium and, without covering the pan with a lid, fry the eggs until the whites set. Judge how set they are by eye: when you shake the pan, the white stops jiggling, which is easy to see.

   

Serving

1. Transfer the eggs to a large flat-bottomed plate. If you have a good pan with a quality coating, the eggs won’t stick and you don’t need to loosen them from the bottom. Just tilt the pan over the plate, and the fried eggs with sausages will slide over the edge onto the plate without a spatula and without damage. As it turns out, this is easy and always works.

   

2. If you like, sprinkle the dish with the dry cracklings left after rendering the fat, as they fit a breakfast very well. Also finely chop a few herbs: if acceptable, green onion tops or parsley, which won’t leave a smell. Serve fresh bread and a glass of tomato juice with the breakfast.