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
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- 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.
PER SERVING
747 kcalories, protein 31g, carbohydrate 45g, fat 49 g, saturated fat 17g, fibre 2g, sugar 14g, salt 4.6 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2220654/
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Ingredients
- 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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This side dish is one to bring to the table with pride - it looks as good as it tastes!
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 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
PER SERVING
747 kcalories, protein 31g, carbohydrate 45g, fat 49 g, saturated fat 17g, fibre 2g, sugar 14g, salt 4.6 g
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29 June 2012
babs rated and commented on this recipe
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15 January 2013
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01 April 2013
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