This is how to make a bacon sandwich, dribbles stupid blogger

krooton said:
Also, why do people call it red sauce? It's tomato sauce or ketchup.
Click to expand...

Probably to maintain a consistent nomenclature: brown sauce, red sauce. England has long been (unfairly) derided for a lack of variety in food, with only two sauces (only one before brown sauce was invented).
 
On a related note, I've found a sausage I'd actually eat. Cumberland sausage. Proper Cumberland sausage. It's made of actual meat, as opposed to...something. Sausages always make me think of Cut Me Own Throat Dibbler, but these were different.
 
I fry my bacon for a few minutes to flavour the oil for the fried egg. Then grill it till the fat turns crispy.

Either on a tea cake (cob,balm, bun,roll...) or 2 slices of toast. Preferably 2 toasted crusts :cool:.

Never add sauce.
 
This thread is full of heathens! Mayo, salad, fancy breads...heathens I tell you!

Where's that guy who normally tells us we're all damned? This would be the perfect time for him to show up.
 
I am a man of many tastes so I will have mine either no sauce, ketchup or brown depending on the mood I am in.

My go to however is:

2 slices of white
Both buttered
Bacon (Back) Cooked till fat is crispy
Eat
 
No butter needed.

Just two slices of white bread (has to be white)....ideally proper crusty bread.

Each slice of bread used to soak up the dip from the grill. Bacon put between bread.

Eaten.

(heart attack :p)
 
Two slices of white bread buttered, with streaky bacon. No sauce, takes away from the flavor of the bacon.

If I'm at the Pitstop (best fries in the world) I'll get myself bacon and potato bread in between two slices of soda bread. Delicious.
 
German kassler is lovely too if we're widening bacon to all smoked pork.

Here's today's effort:

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Fresh soft white bread, buttered, 4 rashers of smoked back from local pigs, tomato ketchup, cooked in this:

1uUY7S7l.jpg
 
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