This is the perfect sausage-to-bread ratio, according to scientists:
An English food scientist has the answer to a question you never knew you had: what is the perfect sausage-to-bread ratio? White versus brown bread, sauce or no sauce… Many of life’s questions remain unanswered, but at least this one is in the bag.
There’s nothing more irritating than taking a bite of your bread and finding that the piece of sausage is completely missing. #firstworldproblems. Dr. Farmond comes to the rescue. His research method: eating sandwiches until he collapsed. But at least you get something out of it.
Measure twice, know for sure
Before you cook your sausage, first cut it to the perfect thickness. We’re going for precision, and what better tool for that than a ruler? The sausages must be 15 mm thick, so you really can’t get away with 14 mm. The same thickness applies to the rolls, so that sausage and bread fit together perfectly, like yin and yang.
It’s also important to use white bread, because its flavor is more neutral than that of brown bread. Essential for your end result, then.
To sauce or not to sauce?
According to the formula, that’s entirely up to you. But be warned: it must have a brown or red color. Otherwise: worst-case scenario.
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