Sausage Sandwich

A Sausage Sandwich is an absolute classic! Here I’ll give you some tips and tricks to making the absolute BEST homemade sausage sandwich.

A sausage sarnie is nothing short of a British delicacy. There’s always controversy over how to make this classic, but today I’ll show you what I deem to be the ultimate way. Follow me…

Sausage Sandwich

Okay picture this – it’s a Sunday morning, your head’s a little fuzzy, your memories even worse and your stomach gives the first rumble of the day. Is there anything more majestical than somebody asking if you want a sausage sandwich!?

I know what you’re thinking – ‘how hard can it be to make a sausage sarnie?’ and the answer is it’s horrendously easy. BUT, there are a few opportunities when making a sausage sandwich to propel it into something special. First things first, let’s talk about the sausage itself.

What sausage to use?

You’ll want to go for a ‘neutral flavour’. Now’s not the time for herby sausages or sausages flavoured/stuffed with fancy ingredients. Keep it simple. I recommend a Cumberland Pork Sausage or another good quality variety. In general though make sure they’re pork and make sure they’re good quality.

Best way to make a Sausage Sandwich

I know a lot of people like to cook their sausages in the oven, but I find it best to pan fry. This is for two reasons. First is you’ve got more control over the cooking of the sausages, adjusting the heat is obviously much easier on the hob. Secondly is a great way use up the leftover fat form the sausages (more on this in just a sec).

Low ‘n’ slow

The best way to pan fry sausages is over a fairly low heat. This way you’ll render down the fat nicely, which in turn results in a nice crispy skin. It also allows the skin to crisp up at the same rate the inside cooks.

Butter or Oil?

I recommend butter just for an extra rich flavour. As the sausages cook the butter slowly browns and turns gorgeously sweet and nutty. In both cases though you won’t need much as sausages tend to be fairly fatty already.

Let there be onions!

Traditionally yes, a sausage sandwich is merely just sausages, but by adding fried onions you truly take it to the next level. Better still, the onions are fried in the butter and sausage fat for extra flavour.

Soft Bread or Toasted?

I tend to make this decision based on the texture of the filling. As the sausages and onions are quite soft, I recommend just lightly toasting the bread. I recommend medium slices so you don’t lose the sausage, but is also sturdy enough to keep in the sauce/filling/melted butter.

I also recommend slicing the sausages through the centre and open them up. That way the inside of the sausages exchanges flavours with the buttery onions.

What sauce to use?

Keep it classic – ketchup or brown sauce, or, dare I say half and half.

Serving a Sausage Sandwich

Like I said at the start of this post, sausage sarnies are made for lazy weekend mornings. You really don’t need anything with this sandwich besides a cuppa (essential), but if you want to go wild then go ahead and add some homemade hash browns! I sometimes like to add them in the sandwich, but that’s between you and I.

Anywho, let’s tuck into the full recipe for this sausage sandwich shall we?

How to make a Sausage Sandwich (Full Recipe & Video)

Proper Sausage Sandwich

A Sausage Sandwich is an absolute classic! Here I'll give you some tips and tricks to making the absolute BEST homemade sausage sandwich.

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Course: Breakfast, Brunch

Cuisine: British

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings (click & slide): 2 sandwiches

Calories per serving: 566kcal

Author: Chris

Cost per serving: £2 / $2.50

Equipment

• Frying Pan & Tongs
• Sharp Knife & Chopping Board

Ingredients

• 4 Good Quality Pork Sausages (see notes)
• 4 medium slices of Soft White Bread, lightly toasted
• 1 large White Onion, sliced
• 2 tsp Butter, plus more to spread
• Salt & Black Pepper, to taste
• Ketchup or Brown Sauce, to serve

Instructions

• In a pan over low-medium heat melt in 2 tsp butter. Add in your sausages and fry for 15-20mins, turning frequently. A lower heat will render down the fat and make the skin nice and crispy, whilst making sure the meat cooks properly.
• Remove from pan and place to one side (or in the oven on low heat), leaving the fat behind. Add in your onion fry for another 10-15mins on the same heat, tossing every now and then. Season with salt and black pepper (good pinch of black pepper goes beautifully with sausages). Here lower heat will draw out the sugars and help the onions to caramelize, turning the golden and sweet. For truly caramelized onions see notes.
• Slice down the centre of sausages and fold them open. Lightly butter one side of your bread, top with onions, place on your sausages, finish with a drizzle of ketchup/brown sauce then top with another slice of lightly buttered bread. Enjoy!

Quick Demo

Notes

a) Sausages - I recommend going for a neutral flavoured sausages, not added herbs or anything fancy. It gets a bit distracting. I also recommend investing in some good quality sausages - they are the star of the show after all!

b) Caramelized Onions - To properly caramelize onions they need to be cooked for at least an hour on a really low heat. The will slow draw out the natural sugars in the onions and bring them to the surface. From there the sugar will begin to caramelize and turn the onions deep golden and sweet. If you want to do this I recommend doing it with a big batch and doing it in advance, or the sausage will go cold or dry out in the oven. 

c) Calories - based on using 4 tsp salted butter in total, no sauce.

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition:

Nutrition Facts

Proper Sausage Sandwich

Amount Per Serving

Calories 566 Calories from Fat 356

% Daily Value*

Fat 39.52g61%

Saturated Fat 13.646g85%

Trans Fat 0.145g

Polyunsaturated Fat 6.831g

Monounsaturated Fat 14.864g

Cholesterol 103mg34%

Sodium 1225mg53%

Potassium 575mg16%

Carbohydrates 28.01g9%

Fiber 2.4g10%

Sugar 6.68g7%

Protein 25.12g50%

Vitamin A 283IU6%

Vitamin C 5.6mg7%

Calcium 90mg9%

Iron 3.06mg17%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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