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Your Perfect Sausage Sandwich |
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#51 |
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Forum Member
Join Date: Jan 2004
Location: Scotland
Posts: 1,010
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3 cheap pork sausages, cooked in the oven, 3 slices of thick white bread with a thick layer of lurpak lighter and a tiny bit of HP sauce, one sausage/piece of bread, folded over. Yum.
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#52 |
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Forum Member
Join Date: Jun 2007
Location: leics
Posts: 7,073
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we have saus butties every sunday morning. I've been using the Warburtons white sliced barms as they've been on offer 12 for a £1 in Iceland.
Pork sausages from local butcher, which i grill along with fresh tomato. I then slice cooked sausages in half and put on barm with tomatoes. I don't put any spread on the barms as I don't feel the need for it and it still tastes the same to me. |
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#53 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
Well to be honest, sometimes I'm so keen to eat them that I have them cold straight from the pack
, but otherwise I do them in the oven for about twenty minutes or so, having brushed with a little oil. But I have also given them a quick fry before chucking them in with pasta, veg and sauce. Ooh - and they're lovely sliced up on a pizza!I hope I can get some when I go out later, Holland & Barrett's chiller cabinet was practically empty when I went last night ![]() |
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#54 |
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Forum Member
Join Date: Feb 2005
Location: Huddersfield, west yorkshire
Posts: 168
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Here's a cat amongst the pigeons,
bacon sandwich. about 4 rashes danish unsmoked back bacon cut off the rind and pan fry bacon & rind( for flavour ) for about 5 mins turning ocasionaly. 2 slices of warburtons thick cut tostie brown sauce ( not too much ) dispose of the rind or fry for a few more minutes to crispen up and serve on the side of your perfect bacon sandwich. |
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#55 |
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Forum Member
Join Date: Jul 2005
Location: London
Posts: 7,759
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Favourite sausage sandwich:
1 split toasted ciabatta drizzled with olive oil, some rocket, roasted red peppers and two grilled chorizo. God bless Brindisa at Borough Market .
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#56 |
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Inactive Member
Join Date: Feb 2013
Posts: 10
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My perfect sausage sandwich would be where the sausages are covered in herbs, and the bread is the white type and, I know it might seem very peculiar to have in a sausage sandwich, but seafood sauce to make the sandwich just that little bit more exciting in terms of the taste of the sandwich!
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#57 |
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Forum Member
Join Date: May 2012
Posts: 2,353
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Cheap pork sausages, fried onions, tomato sauce on white bread.
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#58 |
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Forum Member
Join Date: Feb 2012
Location: Birmingham
Posts: 1,051
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White bread the kind you cut yourself Big thick doorsteps
Am happy with any kind of sausage, but especially tomato variety that my butcher makes. No spread of any kind, it goes all warm and spoils the sandwich. Either ketchup, or brown sauce depending on mood. |
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#59 |
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Forum Member
Join Date: May 2012
Posts: 2,353
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Quote:
Here's a cat amongst the pigeons,
bacon sandwich. about 4 rashes danish unsmoked back bacon cut off the rind and pan fry bacon & rind( for flavour ) for about 5 mins turning ocasionaly. 2 slices of warburtons thick cut tostie brown sauce ( not too much ) dispose of the rind or fry for a few more minutes to crispen up and serve on the side of your perfect bacon sandwich. |
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#60 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,269
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How come no-one has asked the obvious question?
Red sauce Brown Sauce or No sauce at all (I like yellow sauce but I'd get disqualified) |
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#61 |
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Forum Member
Join Date: Feb 2012
Location: Birmingham
Posts: 1,051
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Quote:
How come no-one has asked the obvious question?
Red sauce Brown Sauce or No sauce at all (I like yellow sauce but I'd get disqualified) |
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#62 |
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Inactive Member
Join Date: Jan 2013
Posts: 495
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Sausage on a current bun, are you crazy?
My favourite is the square sausage you get with black pudding in the middle, served inside a crispy Scottish roll. |
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#63 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,269
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Quote:
Yellow sauce = english mustard?
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#64 |
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Forum Member
Join Date: Jun 2003
Posts: 2,360
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My mother had a habit of cooking everything for hours longer than actually needed, ruining most food but with sausages this was perfect! Decent herby butchers sausages cooked long and slow in the oven, making them caramelised and sticky in a crusty French baguette with ketchup and (sorry to the purists) American hot dog mustard.
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#65 |
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Forum Member
Join Date: Feb 2010
Posts: 3,075
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Two sausages, cut down the middle, in a bread roll. None of that posh fancy rubbish
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#66 |
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Forum Member
Join Date: Nov 2009
Location: Scotland
Posts: 11,128
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square slice sausage in a roll with some cheese on top
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#67 |
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Forum Member
Join Date: Nov 2007
Location: St. Albans, UK, Team Wagner
Posts: 42,866
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2 good quality sausages (Tesco Finest, butchers or M&S) in a baguette (with butter) or hot dog finger roll, sometimes with onions
![]() Lovely
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#68 |
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Inactive Member
Join Date: Oct 2012
Posts: 232
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butchers sausages white bread & brown sauce PERFECT
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#69 |
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Forum Member
Join Date: Jan 2013
Location: 114 Gorgie Road Edinburgh EH11
Posts: 2,744
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I agree with all the above posts who say that a good quality sausage is the most important thing. Cheap sausages are often disgusting.
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#70 |
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Forum Member
Join Date: May 2007
Posts: 5,704
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Lincolnshire sausage, then either a crusty white roll or two slices of that 50/50 bread, no butter. If it's for breakfast, that's it - no sauce, no butter, no adornments of any kind.
If it's for lunch, then fried onions or onion marmalade plus possibly mustard - English, Dijon or grain, as the mood takes. If it's late-night munchies after being out, then as breakfast, but with a bare scraping of ketchup on the bread. |
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#71 |
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Forum Member
Join Date: Jul 2012
Location: Lancashire
Posts: 507
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There's a simple, natural law: Sausage = Mustard (English), Bacon = HP Brown Sauce.
Also, either of these form comfort food, which requires a Warburton's thick sliced white loaf. And ALWAYS butter. Anything else is just plain wrong. |
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#72 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,848
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Quote:
How come no-one has asked the obvious question?
Red sauce Brown Sauce or No sauce at all (I like yellow sauce but I'd get disqualified) and a mass of slowly fried onions. |
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#73 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,848
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Quote:
There's a simple, natural law: Sausage = Mustard (English), Bacon = HP Brown Sauce.
Also, either of these form comfort food, which requires a Warburton's thick sliced white loaf. And ALWAYS butter. Anything else is just plain wrong. NO. NO BUTTER. but you are right. sausage = mustard and red sauce bacon = brown sauce. |
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#74 |
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Forum Member
Join Date: Jan 2013
Location: 114 Gorgie Road Edinburgh EH11
Posts: 2,744
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Quote:
NO. NO BUTTER.
but you are right. sausage = mustard and red sauce bacon = brown sauce.
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#75 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,848
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Quote:
NO! You are wrong. A sausage sandwich MUST be made with butter!
![]() butter on toast though, by all means. |
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, but otherwise I do them in the oven for about twenty minutes or so, having brushed with a little oil. But I have also given them a quick fry before chucking them in with pasta, veg and sauce. Ooh - and they're lovely sliced up on a pizza!
.
