Sausage rarebit
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Take your comfort food game to the next level with this rich and savoury sausage rarebit—a bold twist on the classic Welsh dish. Featuring meaty DukesHill gluten-free sausages, a luscious blend of Isle of Mull Cheddar and Sparkenhoe Red Leicester, and a kick of spiced honey mustard, this indulgent open-faced melt is perfect for brunch, lunch, or a cosy supper. With layers of flavour and a golden, bubbling cheese topping, this rarebit is easy to make and guaranteed to impress. Follow our simple step-by-step guide to create this irresistible cheesy sausage toast at home.
Ingredients
Directions
Melt the butter in a small saucepan before adding the flour, whisking well until fully combined. Cook for a couple of minutes, before slowly pouring the milk in, whisking as you go. Stir until it becomes lovely and thick, then stir in both cheeses and the mustard. Season to taste. Place the mixture in a bowl and chill for at least 30 minutes - until thick enough to spread.
- Place the slices of bread on a lined baking tray and slide it under a hot grill so it grills on one side - this stops the bottom from going soggy later.
- Remove and place the bread on a chopping board, grilled-side down. Remove the sausage meat from the casings and spread evenly over the uncooked side, covering the surface of the bread with sausage.
- Heat a frying pan with a little oil and place the bread sausage-side down in the pan. Cook for 5 minutes until the sausage is cooked through, then remove from the pan and place back on the baking tray.
- Spread a blanket of the chilled cheese sauce over the sausage, then place it under the grill until the cheese is bubbling and browned on top. Remove and serve with more spiced honey mustard.
