As it's nearly Christmas I decided to get a sausage sandwich from the canteen at work, yuk. They got it wrong in so many ways, what a far cry from the canteen at our old office, they did them as near to perfect as you can get.

Everyone's idea of a perfect sausage sandwich, this is mine:[LIST][*]One Current Teacake, toasted on the inside buttered with Lurpak. (yes currants)[*]2 sausages, preferably the ones that only caterers can get.[*]1 hash brown[*]one sachet of tomato ketchup[*]Important: the sausages should not be sliced in half and the teacake should be kept whole.[*]Wash down with a strong, milky cup of tea, 2 sugars.[/LIST]What's your perfect sausage sandwich?

That isnt a sausage sandwich. Thats a sausage and potato sandwich in a current bun !!!!

I love sausage sarnies. I like to fry the sausages, and i do cut them in half so the cut half goes crispy in the pan.

I like fresh white bread, and two sausages per sarnie. I like a little brown sause on the bread, and a scraping of butter.

Perfect

White bread - the kind freshly baked in-store.
The finest quality sausages that Tesco sells - Finest or Porkinson etc. 2 per round.
Thinly sliced cheddar cheese.
Real mayonnaise.
A little Lurpak or real butter.

Leave the sausages to cool until they are just very warm, slice in half, and then make sandwich. The trick is for the cheese to warm slightly, but NOT melt.

Yum!

You lost me with the currant bun! Beyond disgusting!

My favourite way of eating them is with white bread and sausages!

I agree with sotek

white bread, sausages, HP brown sauce.

Though if I am really fussy, cumberland/licolnshire/some other great sausages sliced in half

better than a bacon buttie imo

I had a sausage breakfast burger thing from Burger King on Wednesday. Although the sausage itself was a bit scary to look at, all curled round like a long curly turd, it tasted surprisingly nice.

Just as this thread was giving me a taste for a nice sausage sandwich I find I have lost it again

Sausages & chilli con carne in pitta - yum!

Just go the whole hog.... Sausage, bacon, egg, mushrooms, black pudding, beans, fried onion and ketchup all served in a stottie....... Heart attack in a bun they called it here. I used to get them a few years back at the 'scran van' next to the college.

I've mellowed out since though.

Hey if people can put pineapple on pizza , I can have currants in my sausage sarnie . It's not as bad as you'd think, in fact I managed to convert a few colleagues at my old place.

Two sausages, fresh white bread, a thin cheese slice, a bit of butter and a bit of ketchup. But it altogether and cut diagonally down the middle. Hmmm lovely. I want one now

that would take quite a loaf!!!

and also... wouldn't the trotters be a bit crunchy?

1 French bred bun
2 true pork sausages from the local butcher (none of this processed supermarket shite)
1 Small shallot diced and fried

assemble


optional Tomato Ketchup (The only sauce that should be used as it enhances meat flavor!..true..fact.)

done

Mwahahaha!

4 of the butchers finest sausages, fried - not grilled (this is so important).
2 pieces of sliced white bread, spread with vitalite.
place sausages in between bread and dribble with Jamaican hot sauce.

Eat with a hot cup of tea (milk in first, no sugar).

Apart from the obvious disgust at currant teacake and sausage. My question is, and it's an important one.
How do you toast and butter the inside of a teacake that's been kept whole?

Bread + butter + sausage. Nothing else.

Shouldn't this involve Man U players?

I had a perfect sausage sandwich once.

Last October (2006) I was going Urban Exploring in a derelict asylum. My Mother made us a packed lunch and the main part of it was a wonderful sausage sandwich. It had lashings of real butter, but the best part was that the sausage was from the local butcher where all of the ingredients were local, and it had a wonderful seasoning. No "filler" in it at all, but it was very light.

I can still taste it, and remember photographically, sitting there and eating it amongst the rubble.

You call it Urban Exploring, I call it criminal trespass!

I'm happy for you.

Yay, I fell all warm and cosy inside now.

I'm afraid that sounds disgusting! For me, cumberland sausage griddled on my conveyer belt cooking method, in white bread. Simple yet devine.

For the sausage:

Yer normal supermarket sausage cook really well in a George Foreman (or similar) machine - Richmond ones are especially good. Eight minutes cooking.

For the better quality sausages you can often get I have recently learnt the following technique.

Plenty of vegetable oil in the pan, heat then add the sausage/s and cover over a high heat.

When then begin to splutter and spit turn the heat down (1/3 to 1/2) and leave for one minute, then turn the sausage and leave for one more minute. Turn the heat off but leave the pan over the source (still covered) for two minutes. The sausage will be nicely done, juicy and not burnt.

Good fresh proper bread (white or brown).

A good tomato sauce, a good pepper sauce or a combo of brown sauce and English mustard.

A treat.

I'm all for the law, but proper UEers will take sole responsibility for their own safety and do no damage and do nothing but explore and take pictures. I myself am fascinated by urban decay and would love to do it. Anyone who does any damage or anything is just a vandal.

As for sausage sarnies - it has to be good quality sausages from the butchers, but cheap soft white bread seems to work best. No butter or anything.

And brown sauce. It has to be brown! Daddies for preference, but HP or Heinz is good too.