Square Lorne Sausage Roll with Brown Sauce

Ingredients

• 4 slices Lorne Sausage, cut ½ inch thick
• 2 soft morning rolls, split
• 2 eggs
• 2 tbsp butter
• 1 tsp neutral oil
• 2 tbsp brown sauce
• Black pepper

Method

1. Heat a heavy skillet over medium-high with the oil until it shimmers. Lay the Lorne Sausage in dry — it renders its own fat and you want a hard sear.
2. Cook 4 minutes per side without moving it, until the outside is crusted dark brown and the center reaches 160°F (71°C).
3. Move the meat to a warm plate and fry the eggs in the drippings until the whites set and the edges frill, basting the yolks with fat if you like them veiled.
4. Butter the rolls and toast them cut-side down in the pan for 30 seconds to soak up whatever is left.
5. Build: roll, sausage, egg, a hard grind of pepper, brown sauce. Eat standing up, ideally with tea strong enough to stand a spoon in.