Non-VegetarianNorthern Irish cuisine Street Food

Derry Bap with Sausage and Brown Sauce

Name: Derry Bap with Sausage and Brown Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 4 pieces derry baps; 8 pieces pork sausages; 30 g salted butter; 15 ml rapeseed oil; 60 ml brown sauce; 1 piece Yellow onion; 1 pinch sea salt; 1 pinch Black pepper

A pillowy Derry bap loaded with sizzling pork sausages and rich brown sauce for an iconic Northern Irish morning staple.

🇬🇧United Kingdom· County Londonderry

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 8 gathered

Servings

4 pieces derry baps — large, soft, flour-dusted white morning rolls
8 pieces pork sausages — thick butcher-style pork links
30 g salted butter — softened at room temperature
15 ml rapeseed oil — for frying
60 ml brown sauce — tangy malt vinegar-based sauce such as Chef or HP
1 piece Yellow onion — peeled and thinly sliced
1 pinch sea salt — to taste
1 pinch Black pepper — freshly cracked

Equipment

•Large frying pan
•Tongs
•Bread knife
•Butter knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 28 g
carbs: 52 g
fibre: 3 g
protein: 22 g
calories: 540 kcal

Instructions

1
Heat the rapeseed oil in a heavy frying pan over medium heat.
2
Add the pork sausages and fry for 12 to 15 minutes, turning frequently until browned and cooked through.
3
Add the sliced onion to the pan during the last 6 minutes and fry until soft and lightly golden.
4
Split the soft baps horizontally using a serrated bread knife.
5
Spread the softened salted butter evenly over the cut sides of each bap.
6
Slice each cooked sausage in half lengthwise to sit flat inside the roll.
7
Lay four sausage halves across the bottom half of each buttered bap.
8
Top the sausages with the fried onions and season lightly with salt and black pepper.
9
Drizzle a generous tablespoon of brown sauce over the hot filling.
10
Place the bap tops over the sausages, press down gently, and serve warm immediately.

Chef's tips

Slice the sausages lengthwise before assembling so the bap closes neatly and each bite gets an even filling. Fry the sausages over medium-low heat rather than blasting them so they stay juicy without bursting.

Ingredient substitutions

Derry baps → large soft flour-dusted white morning rolls or Scottish baps
brown sauce → red tomato sauce or spicy tomato relish
pork sausages → beef sausages or quality vegetarian sausage links

Storage

Assemble immediately before eating; cooked leftover sausages can be refrigerated in an airtight container for up to 2 days.

Reheating

Reheat sausages in a frying pan over medium heat until piping hot before assembling fresh into soft baps.

Common mistakes to avoid

•Frying the sausages over fierce heat, which burns the skin before cooking the inside.
•Skipping the butter layer, which keeps the fluffy bap moist and stops the bread turning soggy from the sauce.

Serving suggestions

Serve hot wrapped in greaseproof paper alongside a steaming mug of strong builder's tea.Add a fried egg or a piece of crispy bacon for an ultra-hearty morning feed.