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The Perfect Sausage Butty

Blog • November 20th 2014

Serves: 2 | Difficulty: Easy

Ingredients for 2

  • 4 - 6 Chef & Butcher Specialty Sausages
  • 1 Tin Loaf, bakery fresh
  • Unsalted Farmhouse English Butter
  • Tomato Sauce
  • Brown Sauce

The Sausages

Sausages are a real specialty of most cuisines throughout the world but ours here in Britain are unique. That's because we tend not to cure them ready to eat, but instead prepare only fresh sausages.

Here at Farmison & Co, the simple rules we follow are true to tradition. We always use rare or native breed outdoor reared pigs, treating the meat with the upmost respect by not overpowering the porky taste with artificial flavors or seasonings. We also only use natural casings. Lamb cases are by far the best for sausage making as they're extremely tender once cooked. Last but not least we hang our sausages to air dry, ensuring the blend of herbs and spices are thoroughly married together for full taste and aroma.

White Sliced Bread: A tin loaf from your local bakery works perfect for me as Brown bread is too complex. I like to cut my loaf into 1.5 cm slices correct in proportion to the thickness of a Farmison & Co Sausage. This balance means the bread contains the sausage without masking the great taste of our specialty sausages, while the bread should be generously smeared with cold unsalted butter

Always Fry The Sausage

Take a non-stick heavy based frying pan and place on a low heat. Brush the base with a little vegetable oil, a smudging will do then add the sausages and cook gently turning regularly until deep golden and caramelized all over the surface areas. This will take a good 6 or 7 minutes for a proper thick sausage. Once cooked they should be firm to touch and the core temperature should be a minimum of 82 oc. When ready leave to rest in a warm place for five minutes. This is really important so the sausage can relax and the proteins knit back together.

Building the Butty

Now we're ready to build the sandwich. Take the slices of bread and liberally coat with butter. Slice the sausage lengthways in half and place on the bread and drizzle with the sauce of your choice. I always have brown sauce with my bangers. Place the second slice of bread on top then squeeze gently together cutting into two and enjoy with a proper brew.