Sausage and Egg Breakfast Sandwich

A sausage and fried egg sandwich is hands down my favourite breakfast butty, this is how I make my perfect sarnie, just choose your sauce.

The answer to that is “brown” sauce, but it’s ok, you can add tomato ketchup if you want, I promise not to mock!

Sausage and Fried Egg Butty

There is much written about British breakfasts, whether it is the fry up aka full English breakfast or the much-vaunted bacon sarnie. I’ve even got a one-pot “Full English” in the form of a sausage and baked bean casserole!

But for me, when it comes to a breakfast butty, nothing ever comes close to the magic of a sausage and fried egg sandwich, although my spam and egg breakfast sandwich comes close!

It’s gloriously simple and so much easier to prepare than a fry-up. This is particularly important when you are nursing a hangover!

There’s nothing gourmet here, just great pork sausages, a fried egg, some thick-sliced white bread and some sauce.

As far as I am concerned, that egg must be cooked with a runny yolk and that bread must be that squidgy white bread of your childhood!

There is no room for a sourdough or ciabatta roll here; this is all about satisfying those simple food desires.

If a sausage butty is your thing then you must check out my take on an Argentinian chorpian, a glorious chorizo sarnie.

Frequently Asked Questions

What sausages do you use?

I would love to say that I have always lovingly crafted my own homemade British breakfast sausages, but would be lying!

However, I always get my sausages from a local butcher. They are so much better than even the best sausages from the supermarket.

I tend to use something like a pork and cracked black pepper sausage. But something like a Cumberland or Lincolnshire sausage works incredibly well.

My local butcher makes a pork and black pudding sandwich that makes a cracking sausage sarnie.

Can I fry the eggs so that the yolk is not runny?

I have to fight the urge to say no, because for me an egg on a butty needs a runny yolk. But, yes, it is your sandwich it should reflect you and not me.

If you want a firm yolk, reduce the temperature a little and cook the egg for a little longer.

Do I have to use white bread?

See my comment about eggs above. This is all about my perfect sausage and egg breakfast butty, and as far as I am concerned that means “pappy” white bread.

But if you want an artisan loaf, knock yourself out. If you want to toast the bread, knock yourself out, most importantly, make it yours!

Serving Suggestions

A sausage and egg breakfast sandwich needs no sides, other than a cup of coffee or a pot of tea. For the record, I’m a coffee kinda guy, unless I have a hangover then it’s sweet white tea every time.

So rather than using this regular part of my recipes to discuss sides, your main choice here is your choice of sauce.

There are some people that say no sauce, particularly if you have a runny yolk. That seems to be the grown-up option, and that is absolutely not for me.

The two front runners here are HP/ or Daddies brown sauce, or tomato ketchup. For me, it’s brown sauce (HP gets my nod) with a sausage and egg sarnie, my wife always goes for tomato ketchup.

I’ve heard of some folk using a combination of both, I think that those people are best avoided!

A complete left-field option that I like to play around with occasionally is Thai sweet chilli sauce… don’t knock it until you’ve tried it!

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• 30cm or 12″ frying pan.
• 24cm or 10″ frying pan.
• Spatula/fish slice.
• Butter knife.
• Chopping board.
• Kicthen knife.