Sausage & egg baps with spicy tomato sauce
- Preparation and cooking time
- Serves 4
Give the humble sausage sarnie the brunch treatment by serving it in buns with fresh, piquant homemade ketchup
- 12 Cumberland sausages
- 1 tsp vegetable oil
- 4 large eggs
- 4 large soft white or wholemeal baps
For the sauce
- 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.