Sausage & egg baps with spicy tomato sauce

Sausage & egg baps with spicy tomato sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Give the humble sausage sarnie the brunch treatment by serving it in buns with fresh, piquant homemade ketchup

Nutrition and extra info

Nutrition: per serving

  • kcal747
  • fat49g
  • saturates17g
  • carbs45g
  • sugars14g
  • fibre2g
  • protein31g
  • salt4.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 12 Cumberland sausage
  • 1 tsp vegetable oil
  • 4 large egg
  • 4 large soft white or wholemeal bap

For the sauce

  • 4 large, ripe plum tomato, chopped
  • 1 tsp English mustard powder
  • ½ tsp chilli flakes
  • 1 tbsp each red wine vinegar, soft brown sugar, tomato ketchup


  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.

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

LadyEmily's picture

Made this for my hubby's birthday brunch – he loved it! As it was a special occassion I got organic and free-range sausages, which really made the difference I think. Yummy!

clc's picture

These are delicious! I made double patties and double sauce and froze half of each quantities, the other half which me and my hubbie cooked and assembled didn't last minutes........sooo yummy!!
By the way the sauce freezes great, just heat back up. HAPPY BRUNCHING :) !!

groovylucy23's picture

Sauce was wonderful, I used a tsp of dijon mustard as I didn't have the powder, make sure the tomatoes are soft and ripe for best results. I also used ciabatta bread which was delicious with the recipe, I will make this again.

caitlin104's picture

Delicious! The sauce was amazing too!

liliaf's picture

This was really nice loved the tomato chutney
will make more of that next time.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…