Technically, the Sage Farm booth offers shoppers one option: a sausage, egg and cheese sandwich, served with local greens on a baguette. But those in the know can order another treat.
Simply called "The Gluten Free Option," the sandwich was invented for Tom, a frequent visitor to the Sage Farm stand. Two plump sausage patties (made with Sage Farm pork at the nearby Adams Slaughterhouse) sandwich a fried locally-raised egg, a slice of cheese, and crisp farm-fresh greens. You can add a squeeze of Sriracha if you’d like and then head to a nearby bench to enjoy this slightly-messy, yet always delicious, treat.
Can’t make it to the market? Make your own sandwich at home and get the farmers market experience in your own kitchen.
For each sandwich, you will need:
- 2 3-ounce breakfast sausage patties (The sausage is really the star here, buy bulk sausage from a local butcher, or make your own.)
- 1 egg
- Slice of cheese
- 1 handful of fresh greens (spinach, mizuna, arugula, tatsoi, etc.), torn into sandwich-sized pieces if necessary
- Salt and pepper
- Hot sauce, if desired
Over medium heat, heat a skillet large enough to hold the sausage in a single layer. Lay the sausage patties into the skillet and cook until crisp and brown, flip over and continue to cook until cooked through (about 10 minutes total). Remove from pan and lay on a sheet of paper towel to absorb any excess fat. Do not drain fat out of the pan.
Fry the the egg(s) to your desired doneness, seasoning with salt and pepper. At the market, Farmer Tyler cooks his eggs to medium, but at home you might prefer a runnier egg.
Build your sandwich: sausage patty, slice of cheese, greens, egg, hot sauce if you’d like, and the second patty. Dig in!