Sausage and egg sliders from Time to Eat: Delicious Meals for Busy Lives (page 59) by Nadiya Hussain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on November 12, 2020

    I think getting this right depends on having the perfect size roasting tin/baking tin. I was only making 4 sliders instead of 12, so used half a small tray and ended up with my sausage and egg layers being much too thick. So in the future I'd go thinner! But overall I think this was a bit too faffy for me to repeat (though I get that she's recommended making a big batch to freeze), I'd probably rather just cook some sausages and fried eggs and shove them in a bap rather than go through this whole process.

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