Best sausage sandwich? Perfect way to enjoy the classic snack REVEALED

Despite regional differences that may never go away, the general consensus shows a preference for the northern porker with red, not brown, sauce in a bap rather than sliced white bread.

It comes after a survey among 2,000 adults by Direct Line for Business, which insures tradesmen and white van men, perhaps the best connoisseurs of the morning snack.

More than four in ten (43 per cent) want their sausage grilled, most plump for pork and among them the Cumberland is preferred to Lincolnshire version of the banger.

The choice of bread was narrowly won by white baps with 18 per cent of the vote ahead of 16 per cent for sliced white bread, 10 per cent for a farmhouse loaf and 10 per cent for a baguette.

There was little support for brown bread or having their sandwich toasted.

But perhaps most surprisingly, ketchup was the first choice for 46 per cent and brown sauce for just 20 per cent with 18 per cent wanting mustard only and nine per cent who have theirs without any condiment at all.

Matt Boatright, head of Direct Line for Business, said: “The public have voted and we finally have the nation’s definitive recipe for the perfect sausage sandwich.

“In an age of deconstructed small plates and gimmicky unicorn flavoured drinks, Brits highlighted their love of traditional hearty fare, preferring a classic sausage sandwich recipe with a white bap and ketchup. 

“Millions of Brits rely on a sausage sandwich to fuel them through the day, from tradesmen to van drivers, this is the breakfast of choice.”

There were a few oddball variations on the traditional sausage sarnie from baked beans to black pudding, pease pudding, rhubarb chutney and raw onions.

Across different cities, there were some variations in preference with a divide between those wanting white, sliced bread and those preferring a bap – Bristol was alone in plumping for a baguette.

Birmingham, Brighton, London and Norwich nominated two slices of white bread, Southampton went for tiger bread and everyone else went for a bap.

All wanted fried onions, all wanted ketchup apart from Sheffield, in Liverpool it’s not complete without an egg and in Manchester the perfect sarnie needs bacon too.

There was a mixture of generic pork sausages or Cumberland for many though in Scotland they prefer a Lorne banger, known as the square sausage north of the border, and in Norwich, Sheffield and Nottingham, they have a taste for Lincolnshire sausages, which are comparatively local to them.