Sausage and Bacon Breakfast Bap
Sausages cooked slowly from a cold pan, bacon crisped in their fat, and the roll toasted on its cut face so it holds together.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Revisions
- 2
Allergens
- Cereals containing gluten
- Eggs (via Soft Milk Rolls)
- Milk
- Sulphites
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Lay the sausages in a cold heavy frying pan with the oil.
Set the pan over medium-low heat.
Cook for 18-20 minutes, turning them every 3-4 minutes, until they are browned all over and firm when pressed.
Keep the heat moderate the whole way through. A hot pan splits the skins and drives the fat out early, which leaves the sausage dry inside while the outside is close to black.
Move the sausages to a warm plate.
Lay the bacon in the fat the sausages have left behind.
Cook over medium heat for 3-4 minutes a side, turning once, until the fat has gone glassy and the edges are crisp.
Leave the rashers where they land. Bacon pushed around the pan never gets long enough against hot metal to crisp anywhere.
Move the bacon onto the plate with the sausages.
Split the rolls and butter the cut faces.
Lay them butter-side down in the pan and toast for 30-60 seconds, until gold.
Do not skip the toasting. That thin crisp face is the only thing between soft bread and the fat and sauce coming at it, and an untoasted bap is paste before it reaches the table.
Split each sausage lengthways so it lies flat and the bap will close.
Pile two split sausages and two rashers into each roll.
Add brown sauce or ketchup.
Eat it straight away and standing up. A bap wrapped in foil to keep it warm steams itself soft inside a minute.