Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
For those who were not raised with HP sauce, its flavor is savory and acidic, sweet and salty, and many of us consider it one of the world's great meat condiments. This classic sandwich couldn't be easier to make. The only ingredients are a pound of bacon and some crusty rolls, but the addition of HP makes the sum more than its parts.
This version of the sauce turns out a bit thinner than the original; feel free to up the cornstarch or let it cook down longer if you're looking for a more authentic texture. When choosing the bacon, I recommend a thicker cut variety.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- HP Sauce:
- 4 tomatoes, roughly chopped
- 1/2 cup light brown sugar
- 1 onion, roughly chopped
- 1 lemon, sliced
- 1/4 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon ground allspice
- 1 teaspoon crushed black pepper
- 1 tablespoon Worcestershire sauce
- 3/4 cup dried chopped dates
- 1/2 cup water
- 1/2 cup canned chopped tomatoes (or another fresh tomato)
- 2 tablespoons corn starch
- 1 pound bacon
- 4 crusty rolls
To make the sauce: Combine all 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.
In a small cup combine 2 tablespoons sauce and cornstarch; stir with a fork until there are no lumps, then add back to pot. Bring to a simmer until thickened. Remove from heat and reserve.
Fry bacon and split buns. Divide the bacon between the buns, drizzle HP sauce on top, and serve hot.