Sausage, Bacon and Egg Sandwich Recipes

Sausage, bacon and egg is a classic, hugely popular combination but it is perhaps most often considered as the holy trinity of a hearty, fried breakfast. The reality is, however, that these simple ingredients can be combined to great effect in a number of different ways, one of which is by including them in a very satisfying sandwich. This page will look at several options for making bacon, egg and sausage sandwiches but it will begin by looking briefly at the different types and forms one of these ingredients in particular can take. Think that bacon is bacon and that there is nothing further to say? Read on...

Bacon is a hugely popular food item in both the United States and the United Kingdom. What many people don't realise, however, is that there is a big difference between American bacon and British bacon in that the meat represents cuts from different parts of the pig. While American bacon is taken from the belly of the pig, standard British bacon is taken from the back.

American bacon is known in Britain as smoked streaky bacon. Where this bacon is sold unsmoked, it may be referred to in the Unites States as side pork, while in the United Kingdom, it is known as unsmoked streaky bacon. The most popular bacon in the UK - what will generally be referred to simply as bacon - has much more meat and less fat. It is produced and sold both smoked and unsmoked.

These differences highlight the principal discrepancies in the trans-Atlantic definitions of bacon but the story does not necessarily end there and many other types of bacon can be found around the world. Although this fact may often prove confusing, the up side is that it allows many more tasty ways of cooking and enjoying bacon, either on a plate or on a sandwich.

Do note that where different types of bacon have been used in the different recipes below, they are interchangeable in each instance and the preferred type can be substituted if desired.

Sausages exist in countless different shapes and forms, both nationally and internationally, while the different types of bacon has been touched upon further up this page. What many people may not consider, though, is that it is not only chicken eggs which can be used in cooking, with duck eggs providing a very tasty alternative where they are available.

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: One sandwich

• Two pork and leek sausages
• Oil for frying
• 3 rashers of back bacon
• 2 eggs
• Little bit of butter
• Salt and white pepper
• 1 thick slice of wheat, spelt and rye bread
• Shredded basil leaves to garnish

1. Fry the sausages very gently in a little oil for about twenty minutes. Remove to a warmed plate and fry the bacon in the same pan.
2. Break the eggs in to a saucepan and add a little butter. Hold off on the seasoning at this stage.
3. Put the saucepan on to a medium heat and start to work the eggs with a wooden spoon or plastic spatula. Every thirty seconds or so, remove the eggs from the heat for a few seconds to stop them over cooking but keep working them with the spoon. When the eggs are ready, they should then be seasoned.
4. Toast the bread and lay the bacon on top, followed by the eggs. Sit the sausage on next and garnish with the basil.

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: One sandwich

• 2 beef sausages
• Vegetable oil for frying
• 3 rashers of British back bacon
• 2 eggs
• 2 slices of bread
• Butter for bread (optional)
• HP Sauce (optional)

1. Put the sausages on to gently fry in the oil.
2. Add the eggs to a small pot with enough cold water to ensure they are completely covered. Bring the water to a boil and simmer for eight to ten minutes.
3. Remove the sausages from the frying pan and add the bacon to fry for a couple of minutes each side.
4. Take the pot with the eggs to the sink and run cold water in to it until the eggs are cool enough to handle. Crack the shells on a hard surface, peel and slice.
5. Lay the bacon on one slice of the bread and top with the sliced egg.
6. Cut the sausages in half lengthways and across the way. Arrange on top of the egg.
7. HP Sauce adds a tasty finishing touch before the second slice of bread is put in place but is entirely optional.

Prep time: 30 min

Cook time: 20 min

Ready in: 50 min

Yields: 2 open sandwiches

• 2 sausages
• Oil for frying
• 2 rashers of back bacon
• 2 eggs
• 1 tbsp mayo
• 1 tbsp freshly chopped parsley, half for salad and half for garnish
• Salt and white pepper
• 2 thick slices of crusty bread
• 1 medium tomato

1. Gently fry the sausages in a frying pan for about fifteen to twenty minutes until done. Fry the bacon for a couple of minutes each side. Remove to a plate and cover.
2. Put the eggs in to cold water and bring it up to a boil. Simmer for ten minutes.
3. Run cold water in to the pot until the eggs are cool enough to crack the shells and peel. Submerge the peeled eggs in cold water to cool them quickly and prevent discolouration around the yolks.
4. Roughly chop the bacon, eggs and sausages and put them in a large bowl with the mayo and half the parsley. Season with white pepper and a little salt. Stir well combine.
5. Spread the salad on the bread. Slice the tomato and lay alongside before scattering the remaining parsley as a final garnish.

Pancetta is an Italian form of bacon, also taken from the belly of the pig. This recipe sees it served with sausage and chopped egg on an Italian ciabatta bread roll.

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: One sandwich

• 2 pork sausages
• Oil for frying
• 4 slices of pancetta
• 2 eggs
• Little bit of butter
• Salt and pepper
• 1 ciabatta bread roll
• 2 or three basil leaves, roughly torn

1. Start by frying the sausages gently in the oil.
2. Hard boil the eggs, peel them and add them to a bowl to be mashed with a little butter, salt and pepper.
3. Fry the pancetta in the same pan as was used for the sausages.
4. Cut the ciabatta roll in half horizontally. When the pancetta is removed from the frying pan, place the two half rolls in the pan, cut sides down, to fry for thirty seconds or so.
5. Lay the pancetta on the bottom of the ciabatta roll and spread the egg over the top, followed by the bacon leaves.
6. Lay the sausages on top of the egg, followed by the top part of the roll.

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: One sandwich

• 2 beef sausages
• Oil for frying
• 3 slices of unsmoked streaky bacon/side pork
• 2 eggs
• Little bit of butter
• Salt and pepper
• 2 thick slices split tin loaf bread
• 2 slices of pickled gherkins/dill pickles

1. Gently fry the sausages in oil for fifteen to twenty minutes until done.
2. Hard boil the eggs, peel and mash with a little butter, salt and pepper, using the back of a fork.
3. Fry the bacon/side pork in the same pan as were fried the sausages.
4. Spread the egg on one slice of the bread. Top with the bacon.
5. Cut the sausages in half lengthways and lay on top of the bacon.
6. Add the pickles, followed by the second slice of bread.
7. Cut in half to plate and serve.

Prep time: 15 min

Cook time: 25 min

Ready in: 40 min

Yields: One sandwich

• 2 pork and apple sausages
• Oil for frying
• 3 rashers of back bacon
• 1 egg
• 1 tbsp white wine vinegar
• 1 slice of wheat, spelt and rye bread
• Chopped parsley to garnish

1. Put the sausages on to gently fry for twenty minutes and a large pan of water containing the vinegar on to reach a boil.
2. Break the egg in to a small bowl. When the water boils, stir with a spoon to form a whirlpool and gently pour the egg in to the vortex. Turn the heat down very low to achieve the gentlest of simmers. Cook for two minutes only (it should only be part cooked) then remove the egg with a slotted spoon to a bowl of iced water for thirty seconds to stop it cooking. Lift to a plate covered with kitchen paper to drain and cool.
3. When the sausages are done, remove to a plate and fry the bacon for a couple of minutes each side.
4. Bring a deep pan of oil to a high heat and add the cooled egg to cook for one minute. Remove to kitchen paper covered plate to drain.
5. Lay the bacon on the bread, followed by the sausages and the twice cooked egg. Scatter with the parsley as a final garnish.