A Sausage Sandwich is an absolute classic! Here I’ll give you some tips and tricks to making the absolute BEST homemade 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.
And there we have it! All my top tips for the perfect sausage sarnie!
Take things to the next level and serve this sandwich with some homemade hash browns!
Let’s tuck into the full recipe shall we?
How to make a Sausage Sandwich (Full Recipe & Video)
Proper Sausage Sandwich
- Frying Pan & Tongs
- Sharp Knife & Chopping Board
- 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
- 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!
If you loved this Sausage 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!