Mighty Breakfast Sausage Burger Bap

Name: Mighty Breakfast Sausage Burger Bap with Bacon, Cheddar and Spicy Tomato Sauce | Serves 2
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 225 grams British Pork and Oregano Sausage Meat; 4 rasher(s) British Streaky Bacon; 40 grams Mature Cheddar Cheese; 2 unit(s) Burger Buns; 15 grams Sambal Paste; 2 unit(s) Egg; 2 tbsp Tomato Ketchup

with Bacon, Cheddar and Spicy Tomato Sauce | Serves 2

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This Mighty Sausage Burger Breakfast Bap makes for a tasty start to the morning. Layer sausage burger, crispy bacon, spicy tomato sauce and Cheddar cheese for a breakfast to remember.

Allergens:

Sulphites

•Milk

•Cereals containing gluten

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.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

4 rasher(s)

British Streaky Bacon

40 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten)

15 grams

Sambal Paste

Not included in your delivery

2 unit(s)

Egg

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kcal)681 kcal

Energy (kJ)2848 kJ

Fat42.7 g

of which saturates17.7 g

Carbohydrate32 g

of which sugars10 g

Dietary Fibre3.1 g

Protein36.4 g

Salt4.1 g

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

Utensils

•Baking Tray

•Grater

•Pan

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Roll the sausage meat into 2 even-sized balls, then shape into 1cm thick burgers. Season with salt and pepper. TIP: The burgers will shrink a little during cooking.

c) Pop the burgers and bacon rashers onto a baking tray. When the oven is hot, bake on the middle shelf until the burgers are cooked through and the bacon is golden, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

d) In the meantime, grate the Cheddar cheese.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

c) In the meantime, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.

d) Once the bacon and burgers are cooked, transfer the bacon to a plate lined with kitchen paper. Place the grated cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

a) Meanwhile, in a small bowl, mix together the sambal (add less if you'd prefer things milder) and tomato ketchup (see pantry for amount). Spread the spicy tomato sauce over the toasted burger buns, then share the buns between 2 serving plates.

b) Lay one sausage burger on the base of each bun, then top with 2 bacon rashers each.

c) Top with a fried egg each, then sandwich on the bun lids to finish.

Enjoy!