You can serve this hearty medley as a traditional ‘closed’ sandwich – and it would make magnificent lunchbox fodder – but I like to serve it open like this in order to show off its lovely, chunky texture.
Serves 2
3–4 cold, cooked sausages
2 slices of good fresh bread
Sea salt and freshly ground black pepper
For the egg mayonnaise
3 large eggs, at room temperature
2–3 tablespoons mayonnaise, preferably homemade (here)
To finish
Finely chopped parsley
Begin by boiling the eggs for the egg mayonnaise. Bring a large pan of water to the boil. Add the eggs, return to a brisk simmer and cook for 7 minutes. Immediately drain and hold the pan of eggs under cold running water to stop the cooking. When cool enough to handle, peel the eggs, then roughly chop them and put into a bowl.
When the eggs are completely cool, add the mayonnaise and mix well. Taste and add salt and pepper if needed. Halve the sausages lengthways, then cut into slices. Fold the sausage slices into the egg mayonnaise.
To serve, spread the sausage and egg mixture over each slice of bread. Scatter generously with parsley and serve.
PLUS ONE A little finely chopped gherkin adds an extra frisson to the egg-and-sausage mix.