The Best Sausage Bap
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Whether you call it a bap or a roll, the humble sausage bap is a much-loved British classic. Often enjoyed at breakfast or weekend brunch, it’s just as good at any time of day. Good-quality pork sausages, cooked slowly until perfectly golden and juicy, are served in a soft bread roll and finished with Tiptree’s tangy, smoky Brown Sauce. Simple, comforting and full of flavour, it’s a timeless favourite that never disappoints.
Ingredients
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8 large Butcher’s style pork Cumberland sausages or other quality pork sausages
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4 large fresh white floury baps or fluffy bread rolls
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Salted butter for spreading
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Tiptree Brown Sauce
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Black Pepper for seasoning
Directions
Cook the sausages until evenly golden on the outside and fully cooked through, with no pink meat remaining and an internal temperature of 71°C (160°F). This can be done by grilling on a medium heat for about 20 minutes or air frying at 180°C for 15 minutes. Alternatively, cook them in the oven at 180°C for around 30 minutes, or fry in a lightly oiled pan over a medium heat for approximately 20 minutes. Turn the sausages regularly during cooking to ensure they brown evenly on all sides.
Slice the baps in half through the centre and lightly butter the inside of each half.
Slice through the centre of the sausages lengthways and place 4 long halves on the bottom half of each bap. Cutting the sausages ensures that the sausage juices melt into the bread, although leave them whole if you prefer.
Drizzle the sausages generously with Tiptree Brown Sauce, season with a little black pepper and replace the tops of the baps.
Enjoy whilst still warm with your favourite hot beverage.
Popular Variations
Add a soft fried egg on top of the sausages before closing the bap.
You can also fry some sliced onions in butter and a little brown sugar over a low heat for 30 minutes until soft and caramelised. Place the onions on top of the sausages in the baps.
If Vegetarian or Vegan use your favourite large sausages in place of pork sausages.
