Yesterday I was passing Fayre Game, a butcher’s shop on Gloucester Road, on my way back from lunch and spotted a sign outside for wild garlic sausages. Thinking they sounded utterly delicious I popped inside and was pleased to find out that they were gluten free (happy sausage times!). The guys that run the shop we’re really friendly and said the wild garlic had been foraged locally. I bought some and after weighing up my sausage options decided to treat myself to a Saturday morning sausage sandwich. The bread I used is M&S made without wheat sliced white boule. I walked all the way to town in the rain after work just to get this special bread… ridiculous I know, but a good sausage sandwich is a great thing. I love a spicy sandwich so I smothered mine liberally in my fav sauce, sriracha but if you don’t like spice use ketchup.
Wild Garlic Sausage and Egg Sandwich
Prep time: 5 minutes
Cooking time: 10 minutes
- 3 wild garlic sausages (if you can’t find wild garlic just use normal sausages)
- 2 slices of gluten free bread
- 1 egg
- 1 knob butter
- 1 handful rocket
- 1 tsp oil, for cooking
- 1 tsp sriracha (optional but tasty)
Heat the oil in a pan over a medium heat and when the pan is warm add the sausages. Cook the sausages, turning, until crisp and golden brown all around, about 4 minutes (but could be longer if your sausages are thicker).
When the sausages are almost cooked shove them to the side of the pan and crack the egg on the other side. Let it fry without moving it until all of the white is set and it’s turning slightly crispy at the side.
Whilst the egg is cooking toast then butter your bread.
When the egg is cooked take one slice of the buttered toast and add a handful of rocket, top with the sausages, then the egg. Drizzle the sriracha over then top with the second slice of toast.
Serve immediately with a cup of tea.