Warning: your arteries may clog from merely reading the description of following culinary delight.
As prepared at Churchill’s, a “British-owned,” so-called authentic (I don’t know) pub in Savannah, GA, the Banger and Bacon Butty:
One Banger, a British sausage, sliced lengthwise and browned.
One large slice of back bacon, fried.
Place on dry french bread roll and serve with dill pickle & chips (fries).
As prepared at home:
One Johnsonville Brat (can’t get bangers in Columbia, SC for some reason and flavor is comparable), sliced lengthwise.
Two slices of thick-cut bacon.
Fry bacon and brat in same pan at medium-high heat. Turn bacon often to keep from curling.
Slice hoagy roll and butter. Put under broiler to crisp.
When roll is beginning to brown, pull out and add a liberal dose of hot deli mustard. Apply two slices of provelone (or as much as needed to cover the bun).
Remove bacon and brat from pan. Dab excess grease off on a paper towel. Put heart-clogging meat on roll.
Place under broiler again until cheese gets nice, soft, and stringy.
Cut in half, serve with potato chips or french fries and a nice kosher dill.
Eat.
This has been a public service from the American Heart Surgeon’s Association.
Ummm, could you please explain “sammich”. I’ve deduced that it means the same thing as “sandwich”. How is it pronounced? Where is it used (as in location)? Just curious!
Sah-Mitch - used interchangeably with sandwich.
It’s just how kid’s say sandwich before they get boring pronunciation skills.
Kinda like saying “sketty” instead of "spaghetti.
Hamburger (medium well or more, as that’s the damned law here and you can’t get a decent burger).
Bun.
Onion.
Chili.
Cheese
Bacon.
Sunny-side up fried egg.
The recipe was perfect till this part. Never, never, never cook a brat on anything above medium heat. Brats are made to be cooked slowly over a medium or medium low heat. Also, add some beer while cooking the brat, enough to keep some steam rising from the pan but not enough to cause the brat to simmer in the beer. It should take a good 20 to 25 minutes to properly cook the brat. I also throw 3 or 4 slices of a large Walla Walla sweet onion in with the brat and cooked till tender and nicely carmalized. Add a large slice of Fontina cheese, a generous dollup of Gulden’s brown mustard on a toasted sourdough roll. Excuse me while I go wipe the drool off my face.
