Sausage Buttie

I'm just about to have a finest pork sausage buttie made with freshly
sliced thick white bread, but what condiment should I have with it?

I'm thinking brown sauce, tomato sauce or English mustard...

I'm even considering Béarnaise sauce, but that'd be a bit weird,
wouldn't it?

Also, would fried mushrooms and tomatoes "go" on a sausage buttie?

What would be _your_ ultimate sausage buttie?

 

Béarnaise sauce with pork!?

Would you have apple sauce with your steak?

Pen

 

Why this enthusiasm for thick white bread? It's horrible. Anyway,
a good sausage needs no bread.

A good sausage needs no condiment.

But if it's cold sausage some kind of chutney might work.

That would be odd.

-- Richard

 

True, but a sausage buttie is what I desire right now and the bread is
home made.

Not even English mustard? You can't beat a sausage buttie with English
mustard. Hmmm, that's it decided, English mustard it is this time.
Anyway, the sausages are frying _very_ gently right now and that's
another debate; fry, grill or bake?

Yes! An apple chutney with added garlic is very nice on a cold sausage
buttie.

I thought so ;-)

 

Why not? My friend _always_ has Béarnaise sauce on his bacon butties and
that's what gave me the idea.

Beef or pork? ;-)

 

HP and English mustard, but don't forget the onions.

And not what the tongue will be expecting.

Yeah, but then it's a breakfast on a roll innit?

HP and lashings of Colemans English with a sprinking of fried onions.


--
Beav

VN 750
Zed 1000
OMF# 19

 

It's sat here on my plate minus the onions and HP and I must admit it
looks a bit sorry for itself. Really, HP _and_ English mustard? Does the
EM add anything other than "heat"? Sounds good though...

True, but my mate swears by it on a bacon buttie.

Oooh, add some scrambled egg and it sounds rather good. I may give it a
go sometime.

It's on my list for the future. Ta.

 

x-no-archive: yes

its got to be ketchup, or brown sauce. keep it real!

 

Whisk a couple of eggs with a good dash of Tabasco sauce and a small spoonful
of sage & onion stuffing mix. Make mini omelettes with this and add as a
layer to your sausage buttie. I normally use HP sauce myself, but others
are right that a really decent banger shouldn't need a condiment.

I have also used fried sliced potatoes (leftover boiled ones) in said
sandwich - that's three layers that'll set you up for the whole day ;-)

 

Angelina Jolie.

 

Personally, I'd want Linda Cardellini and Julia Roberts be in mine.

 

Aye, but what sauce?

 

A "Gutbuster"[*] ....

Bread
Egg
Bacon
Tomatoes
Fried Bread
Beans
Sausages
Bread

[*] (TM) The Corner Cafe, Walsall.

 

None - it doesn't need any.

Some sausages are just more suited to sandwiches than others. I find
the sweeter varieties better for dinner and spicy ones better for
sandwiches, but that's just me.

Try:

- Sausage and fried egg sandwich. Make sure the yolk is still runny.
Messy but delicious!

- Sausage with black pudding sandwich. Ideally you want a somewhat
spicy sausage and black pud, the normal stuff can be too bland.

- Or go for the combo... sausage, fried egg and black pud.

Mmmm. I love sausage sandwiches.

HVB

 

Most of today's sausages are 60% bread anyway.

 

Only if you are buying the world's cheapest sossies! A good rule of thumb
is that if you have to prick a sausage to stop it bursting then there is too
much water and rusk in it. With a decent sausage you don't need to prick
it; all this does is let the flavour out.

Farmer's markets are good places to buy good, natural sausages

 

Prick a sausage? when did that start?

 

Ugh, how horrid. Who's been selling that?!

 

man-batter.

 

In the 1940s, when they were still rationed.