WHAT YOU NEED

• 1 each

  Jalapeno

• 1/2 each

  Onion

• 1 each

  Red pepper

• 4 each

  Garlic cloves

• as needed

  Extra virgin olive oil

• 2 each

  Potatoes, julienned

• 3 each

  Eggs

• 4 Oz

  Gorgonzola, crumbled

• as needed

  Salt

• as needed

  Freshly ground black pepper

• as needed

  Canola oil

• 8 total slices, 4 per serving

  Johnsonville® Hot 'n Spicy Sliced Sausage, sliced

• 2 each

  Marble rye slices

• as needed

  Green onion, sliced

PREPARATION

• To make aïoli, roast jalapeno, onion, red pepper and garlic. Peel pepper and garlic. Blend with extra virgin olive oil to desired consistency.
• Combine potatoes with 1 egg and gorgonzola. Season with salt and pepper. Form into two potato cakes and pan-fry in canola oil. Reserve, warm.
• Sauté sausage slices in canola oil.
• Toast bread.
• Sauté remaining eggs.
• To construct sandwich, place potato cake on marble rye toast. Top with sausage and egg and garnish with aïoli and green onions. Serve.

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