|Traditional Scottish rolls and sausage with cheese, beans, onion and tattie scone|
This was a total spur of the moment experiment which I'm please to say worked very well. My original intention was simply to have a couple of rolls and sausage for brunch one day last weekend but then I remembered I had a couple of tattie (potato) scones requiring to be used up. Tattie scones are a common addition to rolls and suasage in Scotland of course (particularly in Glasgow and surrounding areas) but perhaps the only further common addition would be either tomato ketchup or brown sauce. I decided on this occasion to take matters a little bit further in the name of food experimentation and enhancement.
|Sliced sausages are firstly gently fried in oil|
Ingredients (Serves One)
2 sliced/Lorne sausage
Vegetable oil for frying
2 tablespoons baked beans in tomato sauce
6 slices Scottish cheddar cheese, or as required
2 tattie scones
1/2 a small onion, peeled and sliced
2 Scottish morning rolls
|Heated beans are spooned on to sausages on rolls|
Pour some oil in to a non-stick frying pan and bring it up to a medium heat. Fry the sausages gently for four or five minutes each side until done. When you have turned the sausages, put the beans in to a small saucepan and on to a very gentle heat to warm through, stirring frequently with a wooden spoon.
|Cheese is arranged on top of sausages and beans|
Cut the rolls open and lay the sausages on the bottom halves. Lay the cheese on top of the beans and place on a tray under a hot grill (broiler) until the cheese is melted and bubbling.
|Tattie scones and onions are quickly fried|
While the cheese is melting, briefly fry the tattie scones and onions in the pan vacated by the sausages over a moderate to high heat.
|Cheese is melted over sausages and beans on rolls|
Carefully lift the roll halves to a plate with a spatula. Sit a tattie scone on each roll, followed by the onions and the roll tops.
|Tattie scones and onions are laid on sausages, cheese and beans|