Butchers Sausages and our Free Range Eggs are perfect for this #SausageWeek recipe. The Sausage Breakfast is quick and easy to make and will make a great weekend breakfast  or brunch.

This recipe comes from www.shakeupyourwakeup.com who promote breakfast week and is just one of their breakfast week suggestions.

Best Butchers Sausages

We stock a range of high quality butchers sausages. These tasty sausages have an eighty five percent meat content and a flavour that keeps our customers coming back for more. So much so that we have been using the same recipe and supplier for thirty years! If you have not tasted them yet this sausage breakfast recipe is a great way try them out. We have a selection to choose from including; Plain Pork sausage, Plain Pork chipolata, Cumberland sausages and Wild Boar and Apple.

Free Range Eggs

Our delicious brown eggs are supplied by Hyde Farm Eggs in Kinver. They are from free range birds who enjoy very high standards of diet, welfare and lifestyle.

Free Range Bacon

The pork for our free range bacon is sourced from Blythburgh Free Range Pork before it is cured and processed.  Their animals enjoy a very natural lifestyle and diet, with very high welfare standards. As a result they are slow growing which produces a superior taste and texture on your breakfast plate. Back or streaky, smoked or un-smoked our top quality dry cured bacon is always a tasty treat.

Preperation  time 5 minutes. Cooking time 30 minutes

Sausage Breakfast Ingredients

  • 4 rashers dry cured free range bacon from Morley Butchers
  • 4 premium pork chipolata sausages from Morley Butchers
  • 1 small bloomer loaf
  • 2  Free range eggs  from Morley Butchers
  • olive oil
  • seasoning
  • mushrooms
  • cherry tomatoes

How to make it

  1. Preheat the oven to 200C, 400F, Gas Mark 6
  2. Take a small bloomer loaf and cut in 1/2 lengthways, place on foil
  3. Lay rashers of bacon over bread
  4. Add sausages and crack egg into centre of the two sausages
  5. Drizzle with olive oil and season
  6. Add mushrooms and cherry tomatoes
  7. Scrunch foil around the outside of loaf and bake for 20-30 minutes
  8. Serve with extra mushrooms and cherry tomatoes and ketchup of your choice