1 tbsp each red wine vinegar, soft brown sugar, tomato ketchup
Place all the ingredients for the sauce
in a large pan. Cook over a medium-high
heat for 10-12 mins until most of the
liquid has evaporated and the tomatoes
have broken down, leaving you with a
thick, spoonable sauce.
Squeeze the sausagemeat from the
skins and shape into 4 flat patties. Heat
the oil in a large frying pan. Cook the
patties for 4 mins each side, squashing
them down with the back of a spatula,
until crisp and golden on both sides.
Remove from the pan and keep warm.
Heat the grill. Crack the eggs into the
pan and cook to your liking. Meanwhile,
slice open the baps and lightly toast,
cut-side up, under the grill. Add a
spoonful of the spicy tomato sauce
to each bap, then a sausage patty,
then top with a fried egg.