Sausage & Bacon Breakfast Sandwich

Name: Sausage & Bacon Breakfast Sandwich with Breakfast Potatoes | Serves 2
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 1 Smoked Paprika; 4 Caramelised Onion Sausages; 2 Medium Tomato; 1 Mini Sourdough Cob; 4 British Streaky Bacon; 1 Maple Syrup; 1 Tomato Ketchup

with Breakfast Potatoes | Serves 2

Michael SteadmanPublished on February 18, 2021

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The best parts of a Full English between two slices of toast! Rise and shine to a truly delicious breakfast with this fully stacked sandwich.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Smoked Paprika

Caramelised Onion Sausages

Medium Tomato

Mini Sourdough Cob

British Streaky Bacon

Maple Syrup

Tomato Ketchup

Nutritional information

Energy (kcal)257 kcal

Energy (kJ)1077 kJ

Fat7.4 g

of which saturates3 g

Carbohydrate40.4 g

of which sugars2 g

Protein10.5 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grill Pan

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into small 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.

While the potatoes roast, pop the sausages onto another baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile, cut the tomatoes into 1cm thick slices.
Cut 2 slices per person from the sourdough cob. TIP: Cut from the middle to get the biggest slices.

Heat a drizzle of oil in a large frying pan on a medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the bacon has cooked, remove from the heat and allow the pan cool slightly. Pour in the honey, then turn the rashers to coat and glaze them. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When the sausages have 5 mins left, pop the sourdough slices into your toaster to toast to your liking.
Alternatively, pop into the oven until golden and crisp, 2-3 mins.

Once the sausages are cooked, carefully halve them lengthways.
To make your breakfast sandwich, spread the ketchup (see ingredients for amount) on each slice of sourdough toast. Top one slice with the sausage halves, sliced tomato and honey bacon, then sandwich shut with another slice.
Serve the breakfast potatoes alongside. Enjoy!