Quote Originally Posted by phuxachemin View Post
So what if it is a sausage and bacon bap/roll/toastie/softie/sandwich. What is the sauce of choice ?

Do you add sauce if it is bacon and egg or sausage and egg or even suasage,bacon and egg ?

Oh fit a conundrum
Sausage and bacon is a tricky one, it probably comes down to the quantity of each, how they're cooked, pork or beef sausage, how crisped the bacon is........probably call that a game-time decision.

When you throw an egg into the mix, it all comes down to the viscosity.

There's a sweet-spot in terms of how the egg is cooked for sandwich purposes.

Too runny, hooor of a mess......over done, nae use for a sanny.

And if that sweet spot is hit, there's nae need for sass.

The yolk does the heavy lifting in terms of liquid/meat binding...... and if the yolk is seasoned with just a soupçon of sa't, the flavour is in the books also.

Affa fine.