Creamy Scrambled Eggs and Homemade Fresh (not smoked) Kielbasa Sausage

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Creamy Scrambled Eggs and Homemade Fresh Kielbasa Sausage

For the eggs:

4 eggs
1 Tbsp butter
1 Tbsp Half and Half
Salt
Pepper
1 Tbsp butter

For the Kielbasa:

8 ounces ground Pork
2 tsp. A.C. Legg Fresh Kielbasa Seasoning
1 Tbsp.Butter

Note: You can buy the seasoning at Amazon for about $6.00 which will season 25 Lbs of meat.

Place two, 4 ounce patties into a fry pan with butter and fry on medium-low heat until brown on both sides.

When the Kielbasa is about 1/2 done take a Tbsp of butter and put it into a small pot (non-stick is the best) until melted at low heat. With a rubber silicone spatula stir 4 whole eggs and the half and half until blended.

In order for this to be creamy as possible you must stir all the while and remove the pot from the heating element if it starts to cook too fast.  Add salt and pepper to taste.

Place the patty on a bun then top with the egg.

I should be noted that because of the amount of butter in egg recipe your eggs will be glossy and give the appearance that they are "wet" or otherwise not thoroughly cooked. Don't be fooled.

The pic above is all 4 eggs and 8 ounces of Kielbasa.