Defrost the skinless sausages in the fridge overnight or in water for 30 minutes before you plan to cook them. They defrost relatively quick.
Our all-natural and sugar-free bacon goes perfectly well with our all-natural and sugar-free skinless sausages.
We have used two packs in the images, so a total of 8 skinless sausages. This easily feeds a family of four. Heat up the fry-pan to medium heat. There is no need to use additional oil as the sausages contain natural fat. Make sure you keep turning them. Cook slowly.
In the meanwhile, you can follow this recipe for fluffy scrambled eggs. Mix 4 raw eggs with half a cup of milk. Mix well. Season with sea salt and black pepper to your liking.
Place the milk and egg mix in a very hot nonstick fry-pan and keep stirring constantly.
Until eggs lose their shine and become solid. Turn off the heat or reduce to very low until the sausages are done.
Keep turning them so they are cooked on all sides. Again make sure the heat is set to low. We don't want to burn the sausages dry but we want to cook the sausages thoroughly.
Place eggs, skinless sausages, and bacon on the plate. Make sure to finish the skinless sausages last as they taste best when warm and juicy. Look at this 5-star breakfast menu made right at home. All-natural without nasties and without sugars, all made from ethically raised free-range pork.
Don't forget our all-natural and crispy bacon. Probably the first free-range pork and sugarfree, all-natural bacon in Japan.
Skinless sausages can be shaped into meatballs, sausage patties or can be scrambled together with the eggs. That's the reason they come skinless.
Make sure you enjoy the skinless sausages while still warm for the best experience.