Sausage & egg baps with spicy tomato sauce
Give the humble sausage sarnie the brunch treatment by serving it in buns with fresh, piquant homemade ketchup
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
Method
-
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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