The humble sausage (or banger as we sometimes call them here in the UK) has its origins going back years, to the Roman times to be precise! Spicy sausages were the norm back them as the spices were used to help preserve the meat whilst the Roman soldiers were off on manoeuvres.
Why do we call them bangers? Rationing is the short answer! During the two world wars rationing was brought in as food was in short supply so to make the meat in sausages go further butchers would add cheap fillers such as breadcrumbs and water and it was this large water content that made them literally explode and go bang! in the frying pan.
Whether it's pork and leek, Cumberland, Lincolnshire or a plain old pork chipolata that you like, the good old Sausage Sarnie is a great way to start the day and with the popularity of the Air Fryer there's never been an easier way to make one!
Portions: 1
Ingredients
- 2 Sausages
- Bread
- Butter
- Tomato Ketchup
Equipment
- Air Fryer
- Knife
- Plate
Instructions
- Put the sausages in the air fryer and bake at 170° for 15 minutes (turn/shake halfway through)
- Butter the bread
- Cut the sausages in half
- Place on the bread
- Squirt some tomato sauce on the sausages
- Complete the sandwich and cut in two
Serving Suggestion(s)
You can't beat a sausage sarnie for your breakfast but to take it to another level you could add some bacon and/or a (runny) fried egg or even a slice of cheese!
