Name: Sausage & egg baps with spicy tomato sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 12 Cumberland sausages; 1 tsp vegetable oil; 4 large eggs; 4 large soft white or wholemeal baps; 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

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Sausage & egg baps with spicy tomato sauce

Sausage & egg baps with spicy tomato sauce

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.4 ratingsRate

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Give the humble sausage sarnie the brunch treatment by serving it in buns with fresh, piquant homemade ketchup

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal747
fat49g
saturates17g
carbs45g
sugars14g
fibre2g
protein31g
salt4.6g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2012

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A star rating of 5 out of 5.4 ratings

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