Egg Boil with Sausage
Egg Boil with Sausage combines creamy, buttery eggs with savory sausage in a delightful dish perfect for any meal.
Ingredients
Main Ingredients
- 6 large large eggs For boiling
- 12 oz smoked sausage, sliced into rounds Can substitute with other types of sausage
- 1 stick unsalted butter ½ cup; for the sauce
Spices
- 1 tablespoon minced garlic For added flavor
- 1 tablespoon Cajun seasoning Can adjust to taste
- 1 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper
- to taste Salt
For Sauce Adjustment
- ½ cup chicken broth or water (optional) For a thinner sauce
- Fresh parsley (optional) For garnish
Instructions
Preparation
- Place the eggs in a saucepan and cover them with water. Bring the pot to a boil over medium-high heat.
- Once boiling, cover the pan and remove it from heat. Let the eggs sit for 10-12 minutes, then drain and transfer them to an ice bath to cool.
- Once cool, peel the eggs and set aside.
Cooking
- Heat a large skillet over medium heat and melt the unsalted butter.
- Add the sliced smoked sausage and cook for 5-6 minutes until browned and slightly crispy.
- Add the minced garlic and sauté for about a minute until fragrant.
- Stir in the Cajun seasoning, Old Bay seasoning, paprika, black pepper, and salt. Let cook for another minute.
- Gently add the peeled boiled eggs to the skillet and stir to coat them with the sauce. Simmer for an additional 2-3 minutes.
- For a thinner sauce, add chicken broth or water and adjust seasoning as necessary. Let simmer for a few more minutes prior to serving.
Notes
This dish is best served warm on a large platter. Garnish with fresh parsley and pair with crusty bread or a side salad. Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet.