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Breakfast

Sausage Sandwich

Well-browned pork sausages split lengthways for even coverage, with caramelised onions and mustard in a soft roll.

BreakfastLunchBritish classicHigh protein
Total time40 minutes
DifficultyEasy
Community ratingNew recipe
Per serving35.6g protein
Stock food photograph for Sausage Sandwich
OK
Structure checkedAdaptive recipe data
Serves
2

Scaled live

Ingredients

2 people

Sandwiches

  • 6pork sausages (about 450g)
  • 1 tspvegetable oil
  • 1large onion, thinly sliced
  • 1/4 tspfine salt
  • 10 gbutter
  • 2large soft white rolls or 4 thick bread slices
  • 20 gsoftened butter
  • 2 tspEnglish or wholegrain mustard
  • 1 tbspbrown sauce or ketchup (optional)

Per serving

1072 kcal35.6g protein71g carbs74g fat

Nutrition calculated from 9 of 9 ingredients

Approximately 590 kcal, 27g protein, 51g carbohydrate and 31g fat per serving.

Clear and checked

Method

  1. 01

    Heat the oil

    20 min

    Heat the oil in the frying pan over medium heat. Cook the sausages for 18-22 minutes, turning regularly, until evenly browned and at least 75°C in the centre. Transfer to a plate and rest for 3 minutes.

  2. 02

    Meanwhile

    15 min

    Meanwhile, add the onion, salt and 10g butter to the same pan. Cook over medium-low heat for 15 minutes until soft and golden, adding a splash of water if it catches.

  3. 03

    Split the rolls and butter them

    3 min

    Split the rolls and butter them. Mix mustard with optional brown sauce and spread over the top halves.

  4. 04

    Split each sausage lengthways

    3 min

    Split each sausage lengthways. Divide them between the rolls cut-side down, add onions and close the sandwiches.

  5. 05

    Serve immediately

    1 min

    Serve immediately, wrapped in paper for 1 minute if a softer, cafe-style roll is preferred.

Equipment check

4 items required

  • Large frying pan with lid
  • Tongs
  • Chopping board and knife
  • Small bowl

Dietary and allergen note: Contains gluten, dairy and mustard. Sausages may contain sulphites or other allergens.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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