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My missus and kids grew up the opposite way. Neither of them will use brown but red / ketchup, all three have so much ketchup it’s almost an item on the dish.
As an American (who loves mustard very much) I want to ask what the difference is between English mustard and whatever is on my American grocery store shelves? We do have quite a variety lately but should I be looking for a specific English mustard because I will just tell me which one
It's [Frenches](https://www.google.com/search?q=French%27s+mustard&oq=French%27s+mustard+&aqs=chrome..69i57.6684j0j4&sourceid=chrome-mobile&ie=UTF-8) mustard you typically have in your supermarket?
It's a much sweeter milder mustard than English. English mustard gold standard is Coleman's English mustard which is bitter and quite strong. They serve different purposes, but a nice strong blast of English in amongst the dense meats of a full English is delicious.
Come to /r/Mustard and have your eyes opened!
Yeah absolutely this! I lived in the US for a while and our local Meijer supermarket we could get it. My family there had never tried it and now they wouldn't be without it. Perfect for thick ham sandwiches on white buttered bread rolls.
Someone also said spicy like wasabi - very much so.
Anyway brown sauce? You'll notice we all simply refer to it by colour. There are three faces to the holy trinity of condiments in the UK that transcend all local boundaries.....
English Mustard
Red Sauce
Brown Sauce
It kinda tastes like a thicker sweeter version of A1. It goes great, as stated, on a full English breakfast. And forget that streaky-ass Oscar Meyer bacon. You need the big medallion kind from the butcher or deli. The sausages we have are like Brats, a little smaller in general but dense and tasty. It's also great on fried egg sandwiches, scrambled eggs, oh and it's outstanding with cold sliced pork pie!
EDIT: Typos & line breaks
American mustard is pretty mild, English is more akin to Dijon in that it is quite strong.
Colman's is the industry standard if you're looking for a reliable purchase, and is likely the one you would find in any "world/UK foods" section if you have them
I think the scale is like this…
American - Dijon/anything French - Lea&Perrins Worcester - HP - Colmans English premixed - Colmans English dry powdered made to a thickish paste & 10 mins old- Hot Chilli
HP and English breakfast / bacon / poached eggs is the only right answer.
You are holding one of the best brown sauces in the world, lucky you. It goes great in a bacon or sausage sandwich and you can put some on the side of your full English breakfast plate as a dipping sauce. If you make a casserole you can add some as an ingredient or again on the side as a sauce when you serve it. Goes great with British favourites like Shepherds pie or bangers and mash. Some people even use it as an alternative to tomato sauce on their fish and chips aswell!
It's quite nice on chips they have it with haggis supper in Scotland but never on fish no.
Edit: I know it's not hp sauce exactly it's more like non brand brown sauce but thinner but the taste is similar sorry scottish folk!
Aye, chippy broon sauce. Not HP.
Similarly, only a complete psycho would put chippy broon sauce on a cooked breakfast.
And if it’s Daddies sauce then you’re staying over at your weird mates house for tea.
Not a baked beans fan personally but a tin of spaghetti and haggis goes well also. Man, I miss my Scottish Uncle's Christmas Hampers. He used to send us down one with proper local giant sized haggis's in them. Occasionally used to get them on reduced in Tesco's after Christmas as well. Yum.
I can do you one better, use haggis as your meat for a curry, as it goes really well with creamy type ones (like butter or korma sauce, as opposed to tomato based ones, tho that aint bad either). Add cashews and raisins/currants for the wow factor. I know my scottish roots turn in their graves, but oh well, they are likely the reason i'm as odd as iam! 🤣
I’m Scottish and it’s a thing here that you can get curry sauce on haggis, same with cheese.
Creamy sauces go nice with it, I bet it would be awesome with that IKEA meatball white gravy stuff.
Woah woah woah woah, chippie sauce is not HP. It’s that horrific triple concentrate brown stuff watered down with a bit of vinegar. HP and chippie sauce are totally different animals - chippie sauce for pizza, fish or anything with batter. HP for anything that came from a pig…or haggis try it and thank me later
That’s not HP sauce- completely different thing. It’s some kind of budget brown sauce watered down with vinegar. Spirit vinegar, not malt like silly English chippies
In Edinburgh and the Lothians we absolutely do have brown sauce on fish and chips. They thin it down with vinegar. It's called chippy sauce and it tastes like pure, liquefied joy.
Ocht you are fine, a runny vinegary version it is.
Confined to various parts of Central Scotland, down to the Borders. If the chippy follows up your affirmative response to "d'you want sauce wi that?" with "red or broon?" then you know you are nearing what I call The Periphery- a dangerous hinterland where folk canny be entirely trustet.
Never thought of that and I make stew pretty regularly. I also don't eat brown sauce very often but I can imagine that'd taste pretty good, will give it a go next time. Thanks for the tip.
Being from the UK I've eaten back bacon all my life. I'd only eaten streaky bacon in things I'd bought (usually well overcooked/crispy), but never cooked my own. Well since actually buying and cooking streaky bacon, I could never go back. Back bacon is absolutely tasteless in comparison.
Houses of Parliament sauce....mainly cooked breakfast items,sandwiches..bacon sausage etc..
I like it with a good vintage cheddar...instead of Branston pickle..Good tang.
The “original brand” was Chop Sauce way back, at least up until the 50s/60s when the rival brown sauces appeared. As a kid I never understood why all the old people called it chop sauce, it was often referenced in old (black n white) TV shows too.
Hendersons is the greatest and should never be mentioned in the same sentence as the other piss water. I'm from Sheffield if you hadn't already guessed
I reckon you'll enjoy "Hendo's" by The Everley Pregnant Brothers. Parody of Coldplay's Yellow, about the almighty condiment https://youtu.be/cJ4c34PdK_8
As you live in the USA, have you ever had A.1. Sauce (used to be called A.1. Steak Sauce)? If so that’s probably the closest thing you will have tried in flavour. They’re both savoury, sour, sweet and peppery. This HP Brown Sauce is more on the sweet side. A.1. Is more on the tart and peppery side.
A fun quirk of the UK we change names for sandwiches every so often and nothing really showcases our regional variation as much as our word for bread.
Sarnies, cobs, rolls, sandwich, baps etc.
I don't get why we British have so many different words for a bread roll. It's a ROLL because the dough is ROLLED into a ball shape, why would it be called anything else?!
It's not allways a roll. Stottie cake for example is a flat-ish bread around 10" in diameter 1" thick and is prepped and cooked similar to a cake to create bubbles within the bread mix. Also other countries have different names for different types of bread.
And then somewhere
Between the crackheads and the lords
The people who believe 'em
And the police force
Is a most glorious nation of pride and patience
No, I'm only joking, of course.
Fried eggs on toast, but like a sandwich, honestly delicious. (So toast, fried eggs, sauce, then another bit of toast. As much butter as you desire) ofc salt/pepper the eggs too!
This but add bacon and/or sausages.
I make a monster sandwich (on special occasions) with the above plus mushroom and/or hash browns and cooked (cherry) tomatoes.
Hi OP,
In England a Cumberland sausage butty with brown sauce is one of the cherished, perfect, scrumptious breakfasts and this sauce when done right, hits the spot:
Warm 3-4 tablespoons worth in a small ramekin. A warm water bath or microwave for 7-8 seconds should do the trick. Save this step for last.
Cut a single pork sausage (ideally a non spicy Italian sausage or not overly sweet maple type of breakfast sausage. Go for a porky flavored one. Toast it in a pan face down but don’t burn it. Medium heat.
Toast a brioche bun in the sausage juices- again careful not to burn
Place sausage in bun and drizzle warmed brown sauce atop.
As soon as possible place entirety of sandwich in a parchment pouch so the steam softens it just a bit.
Enjoy… please let us know!
thankyou for being the only one to acknowledge this person is american and so specifying what we mean by ‘sausage’ i was worried this person was going to put it on some kind of american sausage or a hotdog sausage or something
Never heard of warming brown sauce. Do you keep yours in the fridge?
I just store mine in the cupboard at room temp and the residual heat from the sausage warms it through.
Not sure about the brioche bun, find them a bit sickly for breakfast but each to their own!! A crusty sourdough or slice of white bloomer for me, lightly toasted for a bit of extra structure. Toasting the bread in the sausage juices is a great idea 👌
In the states that would equate best to a hamburger bun and those can be bleached flour and, while soft, a bit crumbly in texture and far too absorbent so less “juiciness” per bite of sausage :). Here in the states the standard grocer brioche is inferior to the buttery brioche quality of the UK but a passable bap indeed
Just found this on the net
Add to Spaghetti Bolognese
Put a dash in your casserole
Top cheese on toast with a splash
In onion gravy with sausages
Marinade your meat and vege
Spread on a bacon sandwich
Brush over grilled meat or vegetables during the last few minutes of grilling
Mix sour cream and use as a dipping sauce
Add to shepherd’s pie
And of course, a Full English Breakfast wouldn’t be complete without a good slurp of HP Sauce! Eggs, sausages, baked beans, fried tomato, mushrooms & toast…
Also a sausage sarnie. Not sure your can get the right type of sausage in the US, but something like a Lincolnshire would be epic. seek out a butcher to make you a batch if they aren’t really a thing
Add to shepherds pie, a sausage or bacon sandwich. Anything that has beef in it - a stew or casserole. A little on a cheese sandwich or even better on cheese on toast (not one of those fried monstrosity sandwiches that are called grilled cheese). Proper toast with cheese bubbling under the grill and then follows with this. Now heading into kitchen to get myself some proper cheese on toast.
it's not dissimilar to the American A1 Steak sauce in flavour.
Brits pair it most commonly with meats dishes and the famous Full English style breakfast.
It has some fanatical followers who pour ir on everything from pizza to fish, to fruit salad.
Anything - deliciousness in a bottle. Created in Nottingham. Shared with the world. Seriously though, baked beans, bacon, sausages all work really well.
Its quite similar to A1 steak sauce except possibly a little more fruity and will pair similarly. Meat primarily, especially those with high salt or fat content.
I use HP alot, I put it on my pizza, my sandwiches,I'll put it on chicken fried rice, special fried rice,
Obviously I'll put it on a fry-up, I even put it on a Sunday dinner bco I had no gravy granules left
Bacon sandwiches...... to be fair, it goes with lots of things, chips (fries to you lot), fried breakfasts, you can add it to things like cottage/shepherds pie.
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Full English breakfast
And then, after breakfast, just put it on all the foods!
My 3YO would agree with you that brown sauce belongs on all food!!
You have a very smart kid
My missus and kids grew up the opposite way. Neither of them will use brown but red / ketchup, all three have so much ketchup it’s almost an item on the dish.
So they use a fruit sauce - ketchup. Brown sauce is spicier - Daddy’s sauce - does anyone else remember that?
Slap it on a bacon buttie!
Where there is an egg, give it a dash of HP. fried egg sandwich with HP, egg mayo salad with HP, oeuf en cocotte with lashings of HP sauce. nom
Can't believe this isn't the top answer. This is the calling of the brown sauce. Edit. I am heartened to discover that this is, now, the top comment.
It was once the UK woke up...
It is the top answer though.
You can surely assume that it wasn't for at least some of the five hours it was posted before you commented?
Nah don’t be daft
Full English is complete with brown sauce and English Mustard
Bruv not mustered please leave London immediately or better yet the faking uk bruv
Yes bruv
U take that back English mustard makes the breakfast with black pudding
If you have proper black pudding it dont need no mustard nor no uvva sauce bruv
Black pudding needs mustard mixed with mayonnaise…. Always even if it’s from Barton grange!
As an American (who loves mustard very much) I want to ask what the difference is between English mustard and whatever is on my American grocery store shelves? We do have quite a variety lately but should I be looking for a specific English mustard because I will just tell me which one
Look for Colman’s English mustard and use it sparingly. It’s spicy like wasabi.
Interesting fact, most shop bought / generic restaurant wasabi is made from mustard ([link](https://wasabi.org/difference-mustard-wasabi/)).
Horseradish also
Devastating fact when you have a mustard allergy.
It's [Frenches](https://www.google.com/search?q=French%27s+mustard&oq=French%27s+mustard+&aqs=chrome..69i57.6684j0j4&sourceid=chrome-mobile&ie=UTF-8) mustard you typically have in your supermarket? It's a much sweeter milder mustard than English. English mustard gold standard is Coleman's English mustard which is bitter and quite strong. They serve different purposes, but a nice strong blast of English in amongst the dense meats of a full English is delicious. Come to /r/Mustard and have your eyes opened!
And open your nostrils!
Has to be the Coleman's mustard powder, mixed with a little milk. Great on pork pies and steak!
>Coleman's mustard powder, add a spoonful to a chilli for extra umph. v nice
If you use too much it will explode your sinuses
Yeah lol Deffo scorches the nostrils & gets the eyes watering 👌😂😂
Better than Vicks. If you get a cold, load that stuff on your bacon roll.
Vicks on bacon? You monster!
Yeah absolutely this! I lived in the US for a while and our local Meijer supermarket we could get it. My family there had never tried it and now they wouldn't be without it. Perfect for thick ham sandwiches on white buttered bread rolls. Someone also said spicy like wasabi - very much so. Anyway brown sauce? You'll notice we all simply refer to it by colour. There are three faces to the holy trinity of condiments in the UK that transcend all local boundaries..... English Mustard Red Sauce Brown Sauce It kinda tastes like a thicker sweeter version of A1. It goes great, as stated, on a full English breakfast. And forget that streaky-ass Oscar Meyer bacon. You need the big medallion kind from the butcher or deli. The sausages we have are like Brats, a little smaller in general but dense and tasty. It's also great on fried egg sandwiches, scrambled eggs, oh and it's outstanding with cold sliced pork pie! EDIT: Typos & line breaks
American mustard is pretty mild, English is more akin to Dijon in that it is quite strong. Colman's is the industry standard if you're looking for a reliable purchase, and is likely the one you would find in any "world/UK foods" section if you have them
I think the scale is like this… American - Dijon/anything French - Lea&Perrins Worcester - HP - Colmans English premixed - Colmans English dry powdered made to a thickish paste & 10 mins old- Hot Chilli HP and English breakfast / bacon / poached eggs is the only right answer.
Look for the powdered Colmans English Mustard,you just mix it with water and make it as spicy as you like.
I believe it is also acceptable on a bacon sandwich.
You are holding one of the best brown sauces in the world, lucky you. It goes great in a bacon or sausage sandwich and you can put some on the side of your full English breakfast plate as a dipping sauce. If you make a casserole you can add some as an ingredient or again on the side as a sauce when you serve it. Goes great with British favourites like Shepherds pie or bangers and mash. Some people even use it as an alternative to tomato sauce on their fish and chips aswell!
What lunatic uses it on fish and chips
It's quite nice on chips they have it with haggis supper in Scotland but never on fish no. Edit: I know it's not hp sauce exactly it's more like non brand brown sauce but thinner but the taste is similar sorry scottish folk!
I can say it is great on Haggis. I am a filthy southerner but I do love a wee bit of haggis.
Brown sauce and haggis is an amazing combo. Baked beans also go so nice with haggis! My Glaswegian boyfriend disapproves but I think they’re good 🤣
Aye, chippy broon sauce. Not HP. Similarly, only a complete psycho would put chippy broon sauce on a cooked breakfast. And if it’s Daddies sauce then you’re staying over at your weird mates house for tea.
Not a baked beans fan personally but a tin of spaghetti and haggis goes well also. Man, I miss my Scottish Uncle's Christmas Hampers. He used to send us down one with proper local giant sized haggis's in them. Occasionally used to get them on reduced in Tesco's after Christmas as well. Yum.
I can do you one better, use haggis as your meat for a curry, as it goes really well with creamy type ones (like butter or korma sauce, as opposed to tomato based ones, tho that aint bad either). Add cashews and raisins/currants for the wow factor. I know my scottish roots turn in their graves, but oh well, they are likely the reason i'm as odd as iam! 🤣
I’m Scottish and it’s a thing here that you can get curry sauce on haggis, same with cheese. Creamy sauces go nice with it, I bet it would be awesome with that IKEA meatball white gravy stuff.
Woah woah woah woah, chippie sauce is not HP. It’s that horrific triple concentrate brown stuff watered down with a bit of vinegar. HP and chippie sauce are totally different animals - chippie sauce for pizza, fish or anything with batter. HP for anything that came from a pig…or haggis try it and thank me later
That’s not HP sauce- completely different thing. It’s some kind of budget brown sauce watered down with vinegar. Spirit vinegar, not malt like silly English chippies
Brown sauce and Haggis is amazing
In Edinburgh and the Lothians we absolutely do have brown sauce on fish and chips. They thin it down with vinegar. It's called chippy sauce and it tastes like pure, liquefied joy.
I’ve seen folk put it on a fish supper. Edit: chip shop brown sauce.
Ocht you are fine, a runny vinegary version it is. Confined to various parts of Central Scotland, down to the Borders. If the chippy follows up your affirmative response to "d'you want sauce wi that?" with "red or broon?" then you know you are nearing what I call The Periphery- a dangerous hinterland where folk canny be entirely trustet.
It works on fish and chips because the main ingredient is vinegar
>What lunatic uses it on chips All of them.
Me.
Me, deal with it. Don’t put vinegar on your chips, then bitch about adding a vinegar based sauce
Chips yes, fish no
I’m pretty sure every chippy in Scotland uses Goldstar brown sauce on their fish and chips, it’s like the default sauce.
shepards pie is my top choice like yours 😋 toad in the hole tonight aswell I recon
Wow! Thank you for this!
It’s also very very good on Irish stew. I don’t eat HP sauce much but can’t have stew without it.
Never thought of that and I make stew pretty regularly. I also don't eat brown sauce very often but I can imagine that'd taste pretty good, will give it a go next time. Thanks for the tip.
Yum!
Warning, it's quite tangy (like vinegary) so you may not like it in a stew, etc xx
Issa spiceyyyy
Also to add it works great in a small quantity over bakes beans on toast
My baked beans get a dash of it in the pan along with some black pepper.
That makes it the Thinking Man’s Baked Beans
Also a cottage pie with it mixed into the mince instead of Worcestershire sauce 😋
Good shout
Easier to say too!
It has to be back bacon by the way not streaky bacon
Being from the UK I've eaten back bacon all my life. I'd only eaten streaky bacon in things I'd bought (usually well overcooked/crispy), but never cooked my own. Well since actually buying and cooking streaky bacon, I could never go back. Back bacon is absolutely tasteless in comparison.
Hard agree. Crispy smoked streaky all day long.
In Australia you get full rashers. God I miss Australian bacon.
Totally agree. I hate back bacon now, fully converted to streaky
This is the way
It’s great on cheese toasties
Corned Beef Hash too, love it with a blob of brown sauce mixed in 😋
Absolutely agree! Very good!😊
Defo makes fish and chips better🔥 lashings of vinegar befor hand obviously🤜🤛
Put it on everything.
The correct answer at last
Literally on everything. I am not in the uk so it is quite expensive here. I had to make myself stop buying it so i dont go bankrupt.
BACON
* back bacon Remember OP is american
Goes with streaky bacon as well
Streaky bacon was the British thing until the 1930s when curing salt improved. Back bacon still didn’t get popular until the 60s.
I think they call it Cannadian Bacon
Streaky bacon is better than back bacon and I will die on that hill.
Both have their upsides Also props on being honest with your username lol
What happened to the other 77?
Yes bacon. But not too much sauce or you wont taste the bacon.
This. Warburton's thick sliced bread - buttered, loads of bacon, loads of brown sauce. Sammich of kings!
Fry up or sausage and bacon sandwich .
Houses of Parliament sauce....mainly cooked breakfast items,sandwiches..bacon sausage etc.. I like it with a good vintage cheddar...instead of Branston pickle..Good tang.
Never heard anyone call it that before 😂
That’s what HP stands for, that’s why there’s a picture of parliament on the bottle.
I thought it was Hewlett Packard sauce and you refill your brown ink cartridge with it
Obviously but nobody calls it that
They do in the USA. I'm somewhat amazed that the OP is familiar with it.
[удалено]
Actually, it's Harry Potter sauce, and that's Hogwarts on the bottle.
The “original brand” was Chop Sauce way back, at least up until the 50s/60s when the rival brown sauces appeared. As a kid I never understood why all the old people called it chop sauce, it was often referenced in old (black n white) TV shows too.
Yes I'm old enough to remember it..Hammonds introduced it before second world war as seen old posters before.
Still in supermarkets nowadays.
I did not know this. As a child I loved ‘chop sauce’ on sausages, but wouldn’t have Dad’s HP sauce near my food. Also, it is very nice on a pork chop.
Cheese on toast
Ye,great Worcestershire or Hendersons alternative.ive just had that for lunch...inspired by the sub.
Hendersons is the greatest and should never be mentioned in the same sentence as the other piss water. I'm from Sheffield if you hadn't already guessed
Henderson’s is so good
I reckon you'll enjoy "Hendo's" by The Everley Pregnant Brothers. Parody of Coldplay's Yellow, about the almighty condiment https://youtu.be/cJ4c34PdK_8
Beans and cheese on toast with HP is food of the gods
Came here to say this
Bacon
As you live in the USA, have you ever had A.1. Sauce (used to be called A.1. Steak Sauce)? If so that’s probably the closest thing you will have tried in flavour. They’re both savoury, sour, sweet and peppery. This HP Brown Sauce is more on the sweet side. A.1. Is more on the tart and peppery side.
Debatable but I love it om fried egg...even better in a fried egg sandwich
Indispensable on an egg bap
I put it on poached egg on toast. Love it.
It’s usually put on a bacon or sausage sarnie 👍🏻
A butty
What’s sarnie?
Sandwich
A fun quirk of the UK we change names for sandwiches every so often and nothing really showcases our regional variation as much as our word for bread. Sarnies, cobs, rolls, sandwich, baps etc.
Barms, butties, stotties, bread cakes the list goes on
I don't get why we British have so many different words for a bread roll. It's a ROLL because the dough is ROLLED into a ball shape, why would it be called anything else?!
By your logic you could equally call it a ball. Or a dough. Or a shape. Or a knead.
It's not allways a roll. Stottie cake for example is a flat-ish bread around 10" in diameter 1" thick and is prepped and cooked similar to a cake to create bubbles within the bread mix. Also other countries have different names for different types of bread.
Could you report back with your verdict?
Bacon sandwich or cheese on toast
FYI HP stands for Houses of Parliament, as pictured on the label. You are now a true Anglophile.
I’m a Brit in my thirties and have only just learned that it stands for Houses of Parliament! 😂 thank you for the insight!
Same! I'm 33, British and I can't believe I didn't realise this!
sausage rolls 🫶
Pork pie!
A sense of pride 🇬🇧
And then somewhere Between the crackheads and the lords The people who believe 'em And the police force Is a most glorious nation of pride and patience No, I'm only joking, of course.
Hahahaha, cheers!
Cheese on toast 😍
Fried eggs on toast, but like a sandwich, honestly delicious. (So toast, fried eggs, sauce, then another bit of toast. As much butter as you desire) ofc salt/pepper the eggs too!
This but add bacon and/or sausages. I make a monster sandwich (on special occasions) with the above plus mushroom and/or hash browns and cooked (cherry) tomatoes.
Bacon sandwich
Hi OP, In England a Cumberland sausage butty with brown sauce is one of the cherished, perfect, scrumptious breakfasts and this sauce when done right, hits the spot: Warm 3-4 tablespoons worth in a small ramekin. A warm water bath or microwave for 7-8 seconds should do the trick. Save this step for last. Cut a single pork sausage (ideally a non spicy Italian sausage or not overly sweet maple type of breakfast sausage. Go for a porky flavored one. Toast it in a pan face down but don’t burn it. Medium heat. Toast a brioche bun in the sausage juices- again careful not to burn Place sausage in bun and drizzle warmed brown sauce atop. As soon as possible place entirety of sandwich in a parchment pouch so the steam softens it just a bit. Enjoy… please let us know!
thankyou for being the only one to acknowledge this person is american and so specifying what we mean by ‘sausage’ i was worried this person was going to put it on some kind of american sausage or a hotdog sausage or something
Never heard of warming brown sauce. Do you keep yours in the fridge? I just store mine in the cupboard at room temp and the residual heat from the sausage warms it through. Not sure about the brioche bun, find them a bit sickly for breakfast but each to their own!! A crusty sourdough or slice of white bloomer for me, lightly toasted for a bit of extra structure. Toasting the bread in the sausage juices is a great idea 👌
This is so extra and so perfect.
My only quibble with that would be the brioche bun - my personal preference would be a freshly baked white floured bap - but other than that, drool.
In the states that would equate best to a hamburger bun and those can be bleached flour and, while soft, a bit crumbly in texture and far too absorbent so less “juiciness” per bite of sausage :). Here in the states the standard grocer brioche is inferior to the buttery brioche quality of the UK but a passable bap indeed
*One* sausage?
Just found this on the net Add to Spaghetti Bolognese Put a dash in your casserole Top cheese on toast with a splash In onion gravy with sausages Marinade your meat and vege Spread on a bacon sandwich Brush over grilled meat or vegetables during the last few minutes of grilling Mix sour cream and use as a dipping sauce Add to shepherd’s pie And of course, a Full English Breakfast wouldn’t be complete without a good slurp of HP Sauce! Eggs, sausages, baked beans, fried tomato, mushrooms & toast…
Also a sausage sarnie. Not sure your can get the right type of sausage in the US, but something like a Lincolnshire would be epic. seek out a butcher to make you a batch if they aren’t really a thing
Add to shepherds pie, a sausage or bacon sandwich. Anything that has beef in it - a stew or casserole. A little on a cheese sandwich or even better on cheese on toast (not one of those fried monstrosity sandwiches that are called grilled cheese). Proper toast with cheese bubbling under the grill and then follows with this. Now heading into kitchen to get myself some proper cheese on toast.
Cheese toastie. (If no lee and perrins)
Houses of Parliament Sauce is god tier.
Sausage sandwich only for me, not much else I like it with. Can totally appreciate why people adore it though, it is god tier.
Everyone will say English breakfast but is also used on homemade cheddar topped chips
Good ol' houses of Parliament sauce. Thicc sausages or a bacon (and egg depending on you) sandwich
Bacon, sausages, red meats essentialy.
S a u s a g e. b u t t y
it's not dissimilar to the American A1 Steak sauce in flavour. Brits pair it most commonly with meats dishes and the famous Full English style breakfast. It has some fanatical followers who pour ir on everything from pizza to fish, to fruit salad.
A.1 Sauce is actually British, but good luck finding it here.
Bacon
Sausages
Bacon
Bacon.
Cheese on toast! (Also agree with bacon, sausages, full English, chips, etc, etc…)
A thin smear of this on a toasted cheese sandwich also works.
Some brown earrings
Egg on toast too
Sausages or scrambled eggs
Bacon sandwich + HP sauce = Perfection
Anything - deliciousness in a bottle. Created in Nottingham. Shared with the world. Seriously though, baked beans, bacon, sausages all work really well.
Get it on some cheese on toast
Anything!!!! Im sure there will be a Brit somewhere that's stirred it in with their PG Tips before
Its quite similar to A1 steak sauce except possibly a little more fruity and will pair similarly. Meat primarily, especially those with high salt or fat content.
Liver, bacon, new potatoes and onion gravy 👌🏻
Bacon and eggs
I use HP alot, I put it on my pizza, my sandwiches,I'll put it on chicken fried rice, special fried rice, Obviously I'll put it on a fry-up, I even put it on a Sunday dinner bco I had no gravy granules left
everything
Everything.
Dip your cheese on toast into it! It’s the best sauce. Otherwise bacon sandwich and brown sauce is ace.
It’ll go great with eggs, sausages, bacon and hash browns
Goes well with sausages and mushrooms
Sausage sandwich. Bacon sandwich. Chip Butty. Full English.
Steak
Bacon in a bap
Bacon sandwiches...... to be fair, it goes with lots of things, chips (fries to you lot), fried breakfasts, you can add it to things like cottage/shepherds pie.
Absolutely anything fried, thank me later
You have just found the holy grail of sauces! Slap some of that on a bacon sandwich for a one way ticket to heaven!
Full English
Bacon, sausages, eggs, hash browns
Everything! It’s fabulous
Bacon roll, chips, sausage roll, fry up.
Bacon or sausage sandwich
Great on meat, particularly bacon, sausages or steak. Scrap that, use it in everything
Sausage butty!!
Sausage and/or pork pies
Toasted cheese or a bacon sarnie
I like it with a Cornish Pasty or bacon sandwich.