Bacon and sausage sandwiches

Bacon and sausage sandwiches

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

You’re probably thinking this is one recipe you don’t need, but I want to give you my version. The bacon, for me, has to be smoked and streaky, especially if you want it crispy. And the sausages need to be the best you can lay your hands on, but not one of those fancy sausage mixes. You also need to cook them properly – in a pan, turning them regularly so they cook evenly. As for the bread, apologies to all sourdough lovers but on this occasion it has to be good soft, yielding, white bread.

Ingredients

Quantity Ingredient
sunflower oil, for cooking
8 good-quality pork and herb sausages
12 rashers, smoked streaky bacon
12 slices, soft white bread
salted butter, for spreading
4 tablespoons Brown sauce
4 tablespoons * tomato relish [rid:37739]

Method

  1. Preheat your grill to its highest setting.
  2. Heat a large frying pan over a medium heat and add a little oil. When it is hot, add the sausages and cook them for 8 minutes, turning every minute so that they cook through and colour all around without charring. To achieve this, you will need to adjust the heat during cooking.
  3. Halfway through cooking the sausages, lay the bacon on a grill tray and slide it under the grill. Cook for 4 minutes until the rashers start to caramelise at the edges. Turn them over and grill for another 4 minutes.
  4. In the meantime, spread your bread with butter and lay 4 slices out on a board. When the sausages are done, cut them in half lengthways and lay 4 halves on each slice of bread on the board. Smear with 1 tbsp brown sauce, then cover with another slice of bread, buttered side up. Lay 3 rashers of bacon on each and spread with 1 tbsp tomato ketchup. Top with the remaining slices of bread and cut across to make 2 triangles. Serve at once.
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