How to Make the Perfect Sausage and Egg Roll in Less Than an Hour

I’ve got a lot of ideas for quick, easy craft recipes, and I’ve never been able to figure out how to do it well.

When I make sausage and eggs, it’s always a big pain to chop them up, cook them, and bake them at the same time.

I’m sure there’s a way to make sausage in one sitting, but it’s soooo, sooooo hard.

I want to make sure I have a recipe ready for the next time I’m in a pinch.

So I’ve decided to share the basics, how I make the perfect sausage and egg roll, and how to make it in less than an hour.

You’ll need a meat thermometer, sausage thermometer (with a sausage thermistor attached), a meat grinder, a meat ball slicer, and an egg roller.

Ingredients 2 1/2 pounds of pork belly, trimmed of excess fat, roughly 1 1/4 inches wide and 1 1,5 inches long (or 3 cups of ground pork)