1 onion, diced
200g pitted prunes, chopped
1 star anise
1 tsp allspice
2 granny smith apples, peeled, cored and grated
1 x 400g crushed tomatoes
1 tbsp Worcestershire sauce
30ml balsamic vinegar
4 soft bread rolls
4 free-range eggs
4 good quality thick Italian sausages, skin removed
To make the sauce, add the onion, salt, apple, prunes, spices, tomatoes, balsamic vinegar, and worcestershire sauce to a pot. Add water and bring to the boil. Once boiling put the lid on and turn down the heat, and simmer for 30-40 minutes until thick and rich. Allow to cool slightly before blending.
With wet hands, roll the sausage meat into patties roughly the same size as the bread rolls. Fry them in a hot pan on each side until cooked through.
Fry the eggs over-easy with a pinch of salt.
To assemble the rolls, add the sauce on the base, then the sausage patties, the fried eggs and top with the lid.