Leftover Sausages Brunch on Rye Toast

Give leftover sausages a new lease of life in this easy & quick breakfast recipe idea.

20 minutesServes 1

A super simple speedy recipe that uses leftover cooked sausages for a tasty brunch dish, using Baker Street’s delicious Seeded Rye Bread.

Give leftover sausages from last night’s dinner a makeover in this easy meal idea that’s great for a tasty breakfast or lunch, a savoury snack or a light dinner.

Chopped cooked sausages, peppers and cherry tomatoes, as well as wilted spinach, come together as the topping for this dish, served on a toasted sliced of Baker Street’s Seeded Rye Bread.

Top tip

You could use leftover bacon instead of sausages, a large tomato instead of cherry tomatoes, yellow or green pepper in place of red, and spring onions instead of onions.

If you like this recipe, make sure to check Annabel Karmel’s Vroom Vroom Open Sandwiches that she created especially for our Rye Breads.

This recipe help to reduce food waste at home. If you want to know more on how to tackle food waste, make sure to read our Creative Leftover Recipes To Tackle Food Waste!

Ingredients

2 slices Baker Street Seeded Rye bread
1 small onion (red or brown), sliced
1/3 red pepper, diced
2 tsps olive oil
8-10 cherry tomatoes, halved
1 or 2 leftover cooked sausages, sliced
Large handful baby spinach, washed
A few sprigs of parsley, chopped

Steps

Gently fry the chopped onions and peppers in the olive oil in a frying pan for about 5 minutes until soft.
Add the chopped cherry tomatoes and sausages and continue to cook for another 4-5 minutes or until the sausages are thoroughly heated through.
Meanwhile toast the Baker Street Seeded Rye Bread.
Add the spinach and parsley to the pan and stir through until the spinach has wilted.
Pile the mixture on top of the rye toast and finish with a grind of black pepper.