For the sausage patties:
300g pork mince
½ a small onion, very finely chopped or grated
1 tsp mustard powder
½ tsp dried thyme
½ tsp dried sage
2 tsp maple syrup (optional)
Salt and black pepper
For the bap:
4 bacon rashers
2 large eggs
2 tbsp mayonnaise
2 tsp wholegrain mustard
2 tbsp tomato relish
2 brioche, sourdough or crusty baps, split
- Combine all of the ingredients for the sausage patties in a large bowl and mix until just combined.
- Turn the mixture out onto a sheet of cling film and cover with a second sheet. Roll out to 1cm thick, then use a pastry cutter to cut out round patties about the same in diameter as the baps. Set two aside for the breakfast baps, placing the rest on a baking tray in the freezer. Once frozen solid, wrap the patties individually and store in the freezer for future meals.
- When ready to cook, heat the oil in a large pan over a medium-high heat. Add the sausage patties and the bacon and cook for 4-5 minutes per side or until completely cooked throughout. Transfer to a plate and tent loosely with tin foil.
- Turn the heat under the pan to medium and crack two eggs into the fat left in the pan. Fry the eggs to your liking, carefully flipping them over for the final 20 seconds to make them easy over.
- In a small bowl, combine the mayonnaise and mustard. Spread on one side of each split bap, spreading tomato relish on the other side.
- Pile up each bap with a sausage patty, two rashers and an egg.
Per Serving 766kcals, 21.5g fat (4.8g saturated), 124g carbs, 3.2g sugars, 22.1g protein, 5.2g fibre, 1.063g sodium
MAKE IT YOURS:
Too hungry to make your own sausage patties? Simply split two large, good quality sausages in half down the middle and open them out like a book, then cook as usual and add one to each bap.
Not a meat-lover? Try out the veggie breakfast bap!