National Sandwich Week #2: I don’t know why sausages and bread taste so good together but they certainly do. I like a bread with a bit of bite for my sausage sandwich so I use crusty white rolls and the sausages have to be Lincolnshire. Our family is firmly divided on whether it’s red or brown sauce for sausage sandwiches. Henry and Paul say red, Evelynne and I say brown. Whatever your preference, a sausage sandwich is a perfect breakfast or lunch any day of the week.
Serves 2 Adults & 2 Kids
8 Lincolnshire sausages
6 crusty rolls
red or brown sauce
- I put a little vegetable oil into an oven-proof pan then brown the sausages on a medium high heat for 4 minutes then turn them over and pop the pan into a 220° F (200° F fan) pre-heated oven for 15 minutes until cooked through.
- Quick tip: If you cook sausages and they look a little dark and crispy on the outside, wrap them in foil and leave to rest for 15 minutes before using and they will soften.
- Slice open your rolls, squirt liberally with your favourite colour sauce then slice the sausages and stuff them into the roll. Sprinkle with finely chopped chives and devour with a mug of tea.