This recipe is awesome for a quick snack or as part of a meal. The simple sausage can be transformed on a barbecue with a little added extra.
For this butty I am using steak sausages with cracked black pepper but it will work with any sausage. Using a sausage with added flavour will make the butty all the better.
Start off by grilling the sausages until coloured on all sides. Make sure they are cooked all the way through. If you have a probe you can check them and lift them off when the temperature reaches 70-72 degrees C. Leave them to the side and they will continue to cook up to 75 degrees C. We will slice them just before we make up the butties.
Every great sandwich needs a great sauce so I’m using my home made Texas style barbecue sauce. This is a tangy barbecue sauce with a little kick of chilli. You can find out how to make it here.
I always use Brioche buns when making butties or burgers. When toasted, they can handle the sauce without soaking it up and becoming soggy. Cut the buns in half and toast them on the barbecue directly over the flames being careful not to burn them.
The next step is to start building the sandwich. Uncover the sausages and slice them at an angle. Slicing them this way isn’t essential but it gives them a nice flat surface for the sauce to stick to and also helps them stay in the bun while you are eating.
Next take the bottom part of your bun and stack the sliced sausage onto it, stacking them as high as you can without them falling everywhere. Now cover the sausage with a much or as little sauce as you want. Steak sausages tend to be a little more dense than pork sausages so I always find a healthy helping of sauce works best.
Place the other half of the toasted brioche bun on top and give it a gentle press down. This will squeeze all that sauce down into the sausage and also help the top half of the bun stay in place.