Sausage Bread & Butter























This great old fashioned dish is very affordable, great fun to cook and awesome to eat!

Shopping basket 
    (serves 4)

190grm white bread

1 whole egg

2 egg yolks

170ml double cream

2 pork sausages

5 button shallots or half a white onion

Tbsp. of balsamic vinegar

Sprigs of fresh parsley

Butter of vegetable oil spray to grease pudding moulds


Before You Start

Grease four individual moulds for puddings to bake (medium ramekins may be used)

Cut the sausages into four length ways and dice into small cubes

Finely slice onions/shallots

Remove the bread crusts and dice the loaf into small cubes (1cm sq’d)


The Pudding

Whisk the egg yolks and cream to make a savoury custard and season

Fry the sausages and colour, adding the onions half way through cooking.

Caramelise and add balsamic to provide an extra sticky sweetness

Layer the pudding moulds with the bread, sausage and herb, leaving an even bread layer on the top.

Pour the custard into the moulds and leave to soak into the bread, top up as required.

Place the puddings into a shallow water bath and bake in a pre-heated oven for 25minutes at 170 degrees.

Leave to rest for five minutes before turning out.


Serve Up

Served with simple salad, pickled onions, sweet chutney or grain mustard

Perfect for a late morning brunch



Robs Tips
  •  You may need a small pallet knife to help release the puddings from the mould

  •  You may make the pudding in advance and simply reheat in a moderate oven for 10 minutes