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Sausage & Bacon Breakfast Sandwich

Sausage & Bacon Breakfast Sandwich

with Breakfast Potatoes | Serves 2

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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.

Allergens:SulphitesCereals containing glutenCelery

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 sachet(s)

Smoked Paprika

4 unit(s)

Caramelised Onion Sausages


2 unit(s)

Medium Tomato

1 unit(s)

Mini Sourdough Cob

(ContainsCereals containing glutenMay containSoya, Egg, Milk)

4 unit(s)


1 sachet(s)


1 sachet(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3348 kJ
Energy (kcal)800 kcal
Fat24.6 g
of which saturates9.0 g
Carbohydrate103.9 g
of which sugars17.8 g
Protein35.7 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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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!