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A bap is, at its simplest, a bread roll. At its more complicated, it is tender pillow of dough, often made with milk, lard, and butter. A more humble, Scottish version of the brioche. The bap is the ideal bread for a simple meat sandwich. Whether that meat is leftover boiled beef, mutton, bacon, or sausages, the bap takes a simple meat and elevates it to one of the most steadying sandwiches a person could crave. And it's especially good for those mornings when soaking up all of last night's bad decisions is a top priority.
While the bap makes an ideal bread for many sandwiches, I've found them particularly good for breakfast, especially if used to create a sausage bap, which is simply a sliced sausage stuffed inside a bap. What you should look for is a plain pork sausage, nothing too flashy—just some good quality pork well seasoned with a few spices so that the bap itself can shine. When serving sausage baps you should give your guests the option of topping or dipping their baps into HP sauce as well as ketchup. Both of these tart sauces make an ideal partner to the simple elegance of the sausage bap. Those sauces and a pint or two of some sort of dark ale, and whatever regrets you may be feeling will be replaced with the simple pleasure of an excellent sandwich.
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