bacon butty recipe
Author: 
Recipe type: meat
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • HP Sauce: 2 large tomatoes, roughly chopped
  • ½ cup light brown sugar
  • 1 onion, roughly chopped
  • 1 lemon, sliced
  • ¼ cup white vinegar
  • 1 tablespoon salt
  • 1 tablespoon ground allspice
  • 1 teaspoon crushed black pepper
  • 1 tablespoon Worcestershire sauce
  • ¾ cup dried chopped dates
  • ½ cup water
  • 1½ cups (14 ounces) canned chopped tomatoes (or more fresh tomatoes)
  • 2 tablespoons corn starch
  • Butty: 1 pound bacon (back bacon preferred, or Canadian bacon)
  • 4 crusty rolls
  • butter and your choice of other sauces (optional)
Instructions
  1. Combine all SAUCE ingredients in a large pot, bring to a simmer over high heat, then reduce heat to medium low and cook, stirring occasionally, for 1 hour or until things have broken down. Strain through a fine mesh strainer, return sauce to a clean pot and bring to a gentle simmer.*
  2. You can also make the sauce ahead of time and rewarm at a gentle simmer before serving. It lasts a few days in the fridge.
  3. Fry bacon and split buns. Butter rolls, if using butter. Divide the bacon between the buns, drizzle HP sauce on top, and serve hot. There will be some leftover sauce. Try not to eat too many at one sitting.
Notes
* The original recipe said to add ALL the sauce ingredients together in the first step, but then called for the cornstarch AFTER straining. I just added it all together in the first step (the cornstarch with a bit of the water) and it thickened nicely.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/bacon-butty/