Here I’ll show you some tips and tricks to making the most delicious sausage and bacon sandwich imaginable!
A sausage and bacon sarnie is British breakfast royalty, so I’m treading on thin ice here in making sure I honour it in the right way. Having said that I have eaten enough sausage bacons sandwiches to last me a life time, and being British I do by default have some authority in this domain. That’s how it works right!? 😂 Follow me…
Heston’s Secret Sauce
For the longest time I used to squirt some brown or tomato sauce in my sausage bacon sandwich and be done with it. That was until I saw Heston Blumenthal making a bacon sarnie.
Ketchup – Mustard – Mayonnaise.
Yes, those were the 3 condiments he whipped together to dunk his sandwich in. I say ‘secret’ sauce mainly because he glazed over the whole affair so seamlessly that you’d almost miss what on earth was going on. But also because this ridiculously easy sandwich sauce is a secret weapon when drizzled over bangers & bacon. Sounds odd I know, but it totally works.
One thing to note, make sure you’re using the Classic Yellow Mustard (the kind you use for hot dogs). It’s much more mellow than Dijon or English and works much better in this context.
Pan Fried Sausage and Bacon
What type of Sausage to use?
You’ll want to use a neutral flavoured pork sausage. I don’t recommend flavoured/herby sausages, they just get distracting. I recommend investing in some good quality sausages – they are the star of the show after all!
What cut of Bacon to use?
Here I use smoked back bacon. Back bacon tends to be thicker than other cuts, and I find the ‘smoked’ aspect just adds another layer of flavour. You can use streaky bacon if you wanted though (tends to end up more crispy as there’s more fat).
Low ‘n’ Slow!
With both sausages and bacon I recommend frying on a relatively low heat, just so you can render down as much fat as possible. This will not only give the sausages a nice crispy skin and leave the bacon much more crisp, but it’ll also leave you heaps of flavour in the pan. Perfect for toasting bread 😛
Toast or bread for a sausage bacon sandwich?
You can’t let that buttery, bacony, sausagey goodness in the pan go to waste! Grab some soft white bread and toast it in the pan.
Process shots: add butter to pan (photo 1), melt (photo 2), add sausages (photo 3), fry then remove (photo 4), add bacon (photo 5), fry then remove (photo 6), add bread (photo 7), fry both sides then remove (photo 8).
Sausage and Bacon Sandwich
Although it’s criminal, I actually don’t butter the bread. Mainly because it’s already absorbed a ton of buttery fat, so you really don’t need it. Instead you’ll want to spread that delicious sauce on both slices of bread.
Slice the sausages
Do you know how inconvenient it is to eat a sausage sandwich with whole sausages?! Slice down the centre of sausages, fold them open and place on the sauce. This way the pork and sauce can exchange flavours!
Process shots: add toast to chopping board (photo 1), spread with sauce (photo 2), add sausages (photo 3), add bacon (photo 4).
Serving a Sausage and Bacon Sandwich
I recommend slicing in half, just to ensure you don’t pull out a whole slice of bacon on the first bite (nothing worse!).
What goes with a sausage bacon sandwich?
This is a breakfast/brunch sandwich, so if you want to take things to the next level add some Hash Brown Patties!
For another sausage sarnie check out my Classic Sausage Sandwich!
Alrighty, let’s tuck into the full recipe for this sausage and bacon sandwich shall we?!
How to make a Sausage and Bacon Sandwich (Full Recipe & Video)
Sausage and Bacon Sandwich
- Small Pot (for sauce)
- Large Pan & Tongs
- Sharp Knife
- 4 medium-large slices of Soft White Bread
- 4 good quality Pork Sausages (see notes)
- 4 slices of Bacon (see notes)
- 2 tsp Butter, plus more as needed
- 1 tbsp Mayonnaise
- 1 tbsp Ketchup
- 1 tbsp French's Classic Yellow Mustard (see notes)
- Sauce: In a small pot combine 1 tbsp ketchup, mayo and mustard. Place to one side.
- Sausages: In a large pan over low-medium heat melt in 2 tsp butter. Add in sausages and fry for 15-20mins, turning frequently. Frying on a slightly lower heat will render down the fat and make the skin nice and crispy, whilst making sure the meat cooks evenly through the centre. Remove sausages and leave fat (can pop sausages in the oven at a low temp to keep warm if you wish).
- Bacon: Place bacon into the leftover fat and fry at the same temp for 10mins, or until the fat renders down and the bacon is nice & crispy. Remove and leave fat behind.
- Bread: Increase heat to medium-high and place bread in the leftover fat. Fry both sides until crispy, golden and lightly charred. If you run out of fat just spread the bread with butter then fry.
- Sandwich: Slice down the centre of sausages and fold them open. Spread 1 side of each of your slices of toast with sauce. Add sausages meat-side-down, top with bacon then place the second slice of toast sauce-side-down on to the bacon. Enjoy!
If you loved this Sausage Bacon Sandwich recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!