Don’t let anyone tell you Vienna sausages aren’t a legitimate breakfast food. In Hawaii, those little canned sausages have been fueling families for generations. It’s simple, affordable, and—when cooked right—genuinely delicious.
Vienna sausages became a staple in Hawaii for the same reason as Spam: they shipped well, lasted forever, and were affordable during the plantation era. What started as practical became traditional, and now Vienna sausage and eggs is pure comfort food for anyone who grew up local.
Ingredients
- 2 cans Vienna sausages, drained
- 4 eggs
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- Shoyu (soy sauce) for drizzling
- Ketchup (optional, but very local)
- Tabasco or hot sauce (optional)
Instructions
- Heat your pan: Add oil to a non-stick skillet over medium-high heat.
- Cook the Viennas: Add drained sausages to the pan. Let them brown on one side without moving, about 2 minutes. Roll them to brown all sides. You want them slightly crispy and caramelized.
- Push to the side: Move sausages to one side of the pan.
- Fry the eggs: Crack eggs into the empty side of the pan. Cook sunny-side up or over-easy—runny yolks are traditional.
- Plate it up: Scoop rice onto plate, arrange sausages alongside, and top with eggs.
- Season: Drizzle shoyu over everything. Add ketchup and hot sauce if that’s your style.
Tips
- Drain the sausages well – That liquid makes the pan splatter
- Let them brown – Caramelized Vienna sausages are 100x better than soft ones
- Two cans per person – They’re small, don’t be shy
- Shoyu is essential – It ties the whole dish together
Make It a Full Plate
For a more substantial breakfast, add:
- Sliced tomatoes
- A scoop of kimchi
- Hash browns
- Mac salad (yes, for breakfast—trust me)
