Give the humble sausage sarnie the brunch treatment by serving it in buns with fresh, piquant homemade ketchup
- Cooking Time Prep 10 mins
Cook 20 mins - Skill Level Easy
- Servings Serves 4
Kcalories
747
Protein
31g
Carbs
45g
Fat
49g
Saturates
17g
Fibre
2g
Sugar
14g
Salt
4.6g
- 12 Cumberland sausages
- 1 tsp vegetable oil
- 4 large eggs
- 4 large soft white or wholemeal baps
- For the sauce
- 4 large, ripe plum tomatoes, chopped
- 1 tsp English mustard powder
- ½ tsp chilli flakes
- 1 tbsp each red wine vinegar, soft brown sugar, tomato ketchup
- Place all the ingredients for the sauce in a large pan. Cook over a medium-high heat for 10-12 mins until most of the liquid has evaporated and the tomatoes have broken down, leaving you with a thick, spoonable sauce.
- Squeeze the sausagemeat from the skins and shape into 4 flat patties. Heat the oil in a large frying pan. Cook the patties for 4 mins each side, squashing them down with the back of a spatula, until crisp and golden on both sides. Remove from the pan and keep warm.
- Heat the grill. Crack the eggs into the pan and cook to your liking. Meanwhile, slice open the baps and lightly toast, cut-side up, under the grill. Add a spoonful of the spicy tomato sauce to each bap, then a sausage patty, then top with a fried egg.
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