View Poll Results: Is sausage slicing acceptable?
Acceptable
55
94.83%
Unacceptable
3
5.17%
Voters: 58. You may not vote on this poll
Slicing sausages for a buttie, acceptable?
25 August 2009, 03:35 PM
#1
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Slicing sausages for a buttie, acceptable?
Ok so I've just made bacon and sausage sarnies, 2 off, for myself! 
After what I felt was a sausage coverage faux pas yesterday, today I have sliced and opened up my sausages in order to cover the base of my buttie.
Is this acceptable or, should I simply add more sausages to future butties?
For the record, one bread roll, two sausages, two rashers of bacon.
After what I felt was a sausage coverage faux pas yesterday, today I have sliced and opened up my sausages in order to cover the base of my buttie.
Is this acceptable or, should I simply add more sausages to future butties?
For the record, one bread roll, two sausages, two rashers of bacon.
25 August 2009, 03:40 PM
#2
Bob, this is entirely acceptable, especially in between two slices of bread. The flat edge gives them traction between the slices, and avoids sauce or even more sinister, sausage slippage. Also allows some of the retained oils or fat onto the bread, further adding to the flavour and odour.
Myles
Myles
25 August 2009, 03:43 PM
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If you're talking a length-wise cut, opened out to present a flat surface to the roll thus preventing 'roll out' then no worries 
An unexpected bonus with this method is a ready made channel on the ridged side of the now flattened out banger for HP's finest brown sauce.
An unexpected bonus with this method is a ready made channel on the ridged side of the now flattened out banger for HP's finest brown sauce.
25 August 2009, 03:46 PM
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Hmm, I hadn't considered the traction issue, a good point well put. 
I was merely going for coverage, to avoid that annoying left over bread situation 
I was merely going for coverage, to avoid that annoying left over bread situation
25 August 2009, 03:50 PM
#5
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totally acceptable, that's how I like mine too but perfer bread to a roll, had one this morning if fact from the works canteen and the bread was toasted too, yum yum
25 August 2009, 04:00 PM
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SB:
Are you advocating cutting the aforementioned snag* across the grain? I would only consider this for the continental sausage; chorizo et al. Complications can arise when presented with a Cumberland sausage fashioned in a spiral. Of course, this can be addressed with a bread roll that's sufficiently sized diameter-wise.
* I appear to adopting the vernacular of my adopted home land
Are you advocating cutting the aforementioned snag* across the grain? I would only consider this for the continental sausage; chorizo et al. Complications can arise when presented with a Cumberland sausage fashioned in a spiral. Of course, this can be addressed with a bread roll that's sufficiently sized diameter-wise.
* I appear to adopting the vernacular of my adopted home land
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25 August 2009, 04:02 PM
#8
Slicing is perfectly acceptable: it helps avoid both sauce-drip and sausage-slippage as one or both can ultimately ruin the whole experience.
Try this with the sauce of your choice:
bread
2 rashers bacon
2 sausages sliced (laid horizontally)
2 sausages sliced (laid vertically)
2 rashers bacon
bread
Try this with the sauce of your choice:
bread
2 rashers bacon
2 sausages sliced (laid horizontally)
2 sausages sliced (laid vertically)
2 rashers bacon
bread
25 August 2009, 04:04 PM
#9
Bob, this is entirely acceptable, especially in between two slices of bread. The flat edge gives them traction between the slices, and avoids sauce or even more sinister, sausage slippage. Also allows some of the retained oils or fat onto the bread, further adding to the flavour and odour.
Myles
Myles
25 August 2009, 04:07 PM
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SJ:
Sounds excellent to me apart from the 'sauce of your choice' bit. IMO, it has to be HP's brown sauce. But this topic has been done to death elsewhere...
Sounds excellent to me apart from the 'sauce of your choice' bit. IMO, it has to be HP's brown sauce. But this topic has been done to death elsewhere...
25 August 2009, 04:09 PM
#12
I left it at "sauce of your choice" for that very reason because you are clearly wrong, the only true choice of sauce is red.
25 August 2009, 04:21 PM
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25 August 2009, 04:30 PM
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25 August 2009, 04:31 PM
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Slicing is perfectly acceptable: it helps avoid both sauce-drip and sausage-slippage as one or both can ultimately ruin the whole experience.
Try this with the sauce of your choice:
bread
2 rashers bacon
2 sausages sliced (laid horizontally)
2 sausages sliced (laid vertically)
2 rashers bacon
bread
Try this with the sauce of your choice:
bread
2 rashers bacon
2 sausages sliced (laid horizontally)
2 sausages sliced (laid vertically)
2 rashers bacon
bread
25 August 2009, 05:09 PM
#20
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I just put a runny egg in with my unsliced link sausages. That way you know that one way or another you'll get in a mess, so it doesn't bother you as much when the roll falls apart and the sausages fall out
25 August 2009, 07:48 PM
#21
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Sliced down the middle for me too, along with 2 rashers and egg with broken yolk combined with HP's finest
25 August 2009, 08:13 PM
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Very happy with the choice of cut here. As said above, no sausage slippage, a good channel for sauce ( HP ) and aids in capturing any sauce drippage too.
Well done fella!
Well done fella!
25 August 2009, 11:04 PM
#27
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Well I'm glad that's soted, ta
Oh, it HAS to be Heinz tommie sauce, nothing else will do and frankly, putting inferior sauce in a Heinz bottle should be punished by means of a firing squad!
As for you J4CKO!
Oh, it HAS to be Heinz tommie sauce, nothing else will do and frankly, putting inferior sauce in a Heinz bottle should be punished by means of a firing squad!
As for you J4CKO!
26 August 2009, 09:53 AM
#29
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It should be HP sauce, certainly. My girlfriend has recently started making me sandwiches with tomato puree, which sounds wrong, but actually tastes far better than the reduced tomatoes it replaces...
26 August 2009, 12:47 PM
#30
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brown sauces is the excretion of satan. Red sauce all the way
try this one,
sausage (3 sliced lengthways to prevent rolling action exit)
well done egg (so its doesn;t run down your chin)
2 hash browns
red sauce
in a large, soft white cob
try this one,
sausage (3 sliced lengthways to prevent rolling action exit)
well done egg (so its doesn;t run down your chin)
2 hash browns
red sauce
in a large, soft white cob