- 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.