(If using a skillet, crack the eggs off to one side to allow room for the sausage and kaiser roll.) Put 1 sausage patty and 1 kaiser roll, mayonnaise-side down, on the griddle or skillet to rewarm. Reheat the griddle over low heat and crack 2 eggs, side by side, onto the griddle. Use a paper towel to wipe any crumbs off the cooking surface and add another thin layer of the reserved pork fat or beef tallow. Repeat with the remaining rolls and set aside. Add half the kaiser rolls, mayonnaise-side down, and sear the buns until lightly toasted, about 2 minutes. Or, if using beef tallow, discard all the pork fat and add enough tallow to lightly coat the bottom of the griddle or skillet. Pour off all but a thin layer of the pork fat from the griddle or skillet (reserve the remaining fat). Flip the patties and cook until the meat is no longer pink in the center, 2 to 3 minutes longer, and transfer to a plate. Add the sausage patties and cook until golden brown, about 2 minutes. Heat a large griddle or cast-iron skillet over medium heat until very hot. Slice the kaiser rolls in half lengthwise and spread about 1½ tablespoons of mayonnaise inside each. Use immediately or cover and refrigerate for up to 3 days. Shape the sausage into six 3-inch patties. Drizzle 2 tablespoons of ice-cold water over the meat, increase the speed to medium and continue to mix until the sausage just begins to bind together, 8 to 10 seconds do not overmix. Mix the pork on low speed just until the breadcrumbs are incorporated, 3 to 4 seconds. In a small bowl, mix together the breadcrumbs or panko, brown sugar, black pepper, salt, nutmeg and red pepper flakes and sprinkle the breadcrumb mixture over the pork. Use your hands to gently break up the pork into the bowl of a stand mixer fitted with the paddle attachment. You'll have a few extra sausage patties for later in the week. Swap option: We like to fry the eggs in beef tallow, which has a high smoke point and pure flavor, but you can use the leftover sausage fat. Prepackaged ground pork is typically finely ground which results in a gummy sausage mixture. Ask your butcher for coarsely ground pork with a high fat content (30% rather than the standard 20%) or look for good-quality ground pork. Technique tip: Unless you have a very large griddle top, it's easiest to fry up the sausages first, then cook the sandwiches one at a time. Like White Gold, that sandwich may be gone in a New York minute, but it lingers on in your memories for you to visit over and over again. The salty, fatty, crispy sausage patty coupled with the hot and gooey melted American cheese and the smashed, sunny fried egg oozing onto the plate from the back of the bun. A simple sausage, egg and cheese sandwich is elevated with well-sourced and thoughtful ingredients in order to highlight every subtle nuance. For years, we aimed to educate people on the true value of food, especially the labor it takes from every hand that touches it to make it possible to exist on your plate. In what is now classic highbrow/lowbrow food industry fashion, our aim was to take something that New Yorkers took for granted and offer it with exceptional ingredients. (We've since moved on to our own endeavors with Butcher Girls.) Many of the daytime offerings at the sandwich counter were inspired by the cultural phenomenon of the New York City bodega, or corner store, offerings. White Gold Butchers was a fleeting Upper West Side fixture that lasted but a heartbeat, but incredible things came of it.
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