Sausage & Egg Mayo Sandwich

When you get really busy in the day and haven’t got the luxury of sitting down to a full meal, more often then not, lunch takes the form of a sandwich. No different, we’ve had our fair share of busy days and sandwich lunches. Store-bought, ready-packed sandwiches are usually cold and not-so-fresh, having sat in the chiller all morning before you pick them off the shelf. But sometimes, the surprising combinations and pairings of ingredients between the bread slices can be exciting and rewarding.

One time, I had a sandwich with sausage and egg mayo in it. There was even a good spot of ketchup inside. And boy, it was DELICIOUS. Sure, everything about it was cold, and firm, and not juicy, and did I mention cold? But that flavour combination, that meaty herby sausage with the creamy egg mayo and sweet tangy ketchup, was inspiring! Imagine having all of that, but WARM.

So fast-forward to last week. We purchased the essential ingredients from the store, and set out to reproduce the Sausage & Egg Mayo Sandwich at home. We used British Cumberland sausages for this recipe, but others kinds like Lincolnshire sausages, German Bratwursts, or any meaty pork sausage should do work as well. An added bonus was that we had some homemade bread as well. Here’s how we made the awesome sandwich:

sausage_eggmayo_sandwich
Sausage & Egg Mayo Sandwich

Makes 2 hearty sandwiches

  • 4 large slices bread
  • 4 Cumberland sausages
  • 2 large eggs
  • 1 tbsp mayonnaise
  • Salt and pepper
  • Ketchup

•••

  1. Put the eggs into a small pot of water and bring it to the boil. Set the timer for 8 minutes once the water starts boiling. Cool and peel the eggs when they’re done.
  2. Meanwhile, cook the sausages on medium heat until they are cooked through. And, lightly toast the bread slices.
  3. Using a fork, break the hard-boiled eggs into chunks. Dress with mayonnaise, season with salt and pepper.
  4. On one slice of bread, spread a layer of ketchup. On the other, spread the egg mayo on.
  5. Slice each sausage into half lengthwise and lay them on top of the egg mayo. Finally, close the sandwich with the ketchup slice.

Here we made two small sandwiches, and so went with half the number of sausages and eggs. Feel free to multiply this recipe accordingly if feeding an army of hungry people! Also, don’t forget the recipe card!

x, K

sausage eggmayo card

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