Sausage & egg baps with spicy tomato sauce

Sausage & egg baps with spicy tomato sauce

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal747
fat49g
saturates17g
carbs45g
sugars14g
fibre2g
protein31g
salt4.6g
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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

Method

  • 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.4 ratings
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