Sausage Sandwich (The Best)

• Next-level tastiness guaranteed - the sausage sandwich may seem humble and straightforward, but this recipe gives you all the tips you need to take it from good to great.
• Easy to make - on the table in just 20 minutes after following a few simple steps.
• 3 core ingredients - sausages, bread and onions are all you need.

My humble, yet mind-blowingly tasty sausage sandwich requires just 3 core ingredients: sausages, bread and onions. However, it's important to choose your ingredients wisely because each has a strong role to play.

Which type of sausages should I use?

High-quality plain pork sausages are where it's at. I prefer to avoid sausages with other flavours such as apple, truffle or chilli as these detract from the pure sausagey goodness.

I've already mentioned quality but am going to touch on this again because it's key for taking a sausage sandwich from good to utterly delicious. I urge you to visit a butcher and do whatever else you can to get your hands on the best sausages you can afford.

Soft, thick white bread is my preference. Again fresh and high quality is key - freshly baked on the morning of if possible.

Of course you can use brown/wholemeal bread, rolls or baps if you want to.

I go halfway (or maybe 25%) and lightly toast the bread on one side. This is the best of both worlds: the joy of biting into soft bouncy bread without the risk of it going soggy when it soaks up the sauces.

Add yummy umami-ness that pairs up nicely with the savoury meaty flavours in the sausage. I choose red onions because they are a little mellower and a tiny bit sweet, but white onions also work well.

Sauces are a must in my view. Ketchup and/or brown sauce are the classics. There is some controversy when it comes to mustard, but it gets my vote. I love how its sharp peppery-ness contrasts with the more mellow flavours of the sausages and fried onions but understand it's not for everyone.

Set your grill or broiler to a medium to high heat, place the sausages on the rack and cook for around 10 minutes, turning regularly until brown on all sides.

Top tip: Sausages are cooked when they reach 155–165°F (68–74°C). Use a meat thermometer to check doneness or cut into one to check it is no longer pink inside and hot to touch.

2. Fry the onions

Place a frying pan on a medium heat, add olive oil or butter and fry the onion for five minutes. Then add a little vinegar and a pinch of salt and fry for another 5 minutes until softened and translucent.

3. Assemble

Lightly toast the bread on one side using a griddle or placing it under the grill/broiler. Then spread a thin layer of butter onto the toasted side of each piece. Slice the sausages in half vertically and place them onto the bread. Top with a portion of fried onions and squeeze ofnthe sauce(s) of your choice. Serve immediately and find yourself propelled into a state of sausage-sandwich-induced bliss.

I don't personally feel that sausage sandwiches call for anything on the side other than a cup of tea.

If you are super hungry or trying to make a lunch out of it a side of tasty fried potatoes is a good shout, such as hash browns, crispy fried potatoes or potato wedges

• Sausage and egg sandwich: This is my husband's go-to. I'm personally a sausage-sandwich purist but can understand the appeal of a fried egg with a runny yolk.
• Sausage and bacon sandwich: There's too much going on here in my opinion, but it's often found on the menu in British cafes.
• Vegetarian sausage sandwich: Switch pork sausages for your favourite veggie sausages for a meat-free alternative.

This can be a matter of controversy. I opt for the grill/broiler because it gets them nice and brown on the outside while keeping them moist and juicy on the inside. Here are some other methods you can use:

• Pan fry: place a frying pan on a medium to high heat, add the sausages when the oil gets hot and fry for 10-12 minutes turning regularly to get them brown on all sides.
• Oven: Heat your oven to 180°C or 350°F, place the sausages in a roasting tin and pour on a little oil. Bake for 25-30 minutes, turning them 2-3 times to get them nicely brown all over.
• Air fryer: Spray the air fryer basket with a little oil, add the sausages and cook for 10-15 minutes at 180°C or 350°F, turning every 5 minutes.

1. Bring sausages to room temperature before cooking - to ensure they cook evenly
2. Check the doneness of the sausages - sausages are cooked when they reach 155–165°F (68–74°C). Use a meat thermometer to check doneness or cut into one to check it is no longer pink inside and hot to touch.
3. Lightly toast the bread on one side - to prevent sogginess from sauces and juice from the onions.

Breakfast sandwiches filled with egg, bacon and sausages originated in 19th century London where they were eaten by factory workers on their way to work. These sandwiches made their way to America during the industrial revolution and grew in popularity in the 1950s and 60s with many people looking for convenient breakfast food to eat on the go.

Sausage sandwiches are popular in the US and commonly served as breakfast muffins and hotdogs. The sausage sandwich, most commonly known to British people consisting of pork sausages in between two slices of bread with sauces like ketchup and brown sauce is less popular.

Not unless you want to lose some of the moisture and fats that make the cooked sausages juicy and succulent. Pricking the sausages will make them dryer and is never advisable.

The best sausage sandwich is a hot sausage sandwich so don't leave them waiting around.

Leftover cooked sausages can be stored in the fridge for up to 3 days and can be reheated on the stove or in the microwave but they will lose some of their delicious juiciness.

If you enjoyed this sausage sandwich you should check out some of my other speedy lunch and brunch recipes including this halloumi and smashed avocado sandwich, 20 minute shakshuka, smoked haddock kedgeree and savoury filled Bretonne Galette.

Halloumi and Smashed Avocado Sandwich

French Buckwheat Galette Bretonne

20 Minute Traditional Moroccan Shakshuka with Harissa

The Best Smoked Haddock Kedgeree

Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.