Back to Recipe Menu

The best ever sausage sanga

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions with a little salt and pepper until lightly caramelised, stirring now and again.
  •  At the same time, parboil the sausages. Then drain well and grill until golden, adding the bacon towards the end. Remove when ready and cut the sausages in half lengthways.
  • Paint both sides of the bread with butter and cook in a sandwich grill (or under the overhead grill.
  • At the same time, fry the eggs in a little hot oil.
  • Then smear one side of 4 slices of toast with mustard and layer with the tomato, lettuce, bacon, sausage and a good mound of caramelised onions, Sprinkle with tomato sauce, top with another piece of bread and a fried egg, and serve.
  • nb.  You could just toast the bread, if you prefer.

Ingredients

  • olive oil
  • 2 large onions, finely sliced
  • sea salt & freshly ground pepper
  • 4 pure pork sausages
  • 4 streaky bacon rashers
  • 8 thick slices country-style bread
  • softened butter
  • 4 large eggs
  • grain mustard
  • 8-12 thick slices tomato
  • baby cos lettuce leaves
  • tomato sauce or chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm