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Do you prefer bacon or sausage butties? And why?


JumboJET

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Bacon however partial to a links sausage and egg.

 

Bacon fat partially trimmed, enough to flavour and render / crisp but I’m not a fat cunt. The real game changer is toasting the bun under the grill before applying butter.

Ketchup only, HP saas is for folk from Edinburgh or pooves.

Honourable mentions to Bothy57 in Kirkton of Skene (ace crispy bun) and Ride in Banchory as aforementioned.

The rest including jellied / warmed up bacon and Lorne sausage (Weegie muck) can get in the fucking bin.

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Bacon has to be grilled - none of this frying it, or microwave (didnt realise that was a thing)

On a soft roll, no butter. Perhaps with a tattie scone, fried.

Grilled sausages (from the butcher) can go in either a soft roll or on a piece, again, no butter - no need for tattie scones when having bangers though.

Grilled Lorne sausage is to be served on soft roll, no butter, tattie scone and soft fried ingins, with perhaps a dollop of HP sauce.

Fried egg, runny, can go in either a piecer or on a soft roll, no butter.

No doublers / mixing things up allowed.

No need for crispy roll at any time.

 

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  • 4 months later...

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