Sausage Baps with Onion Gravy Dip
Soft homemade baps stuffed with browned pork sausages, with a bowl of hot onion gravy for dunking.
Made with Basic bread dough and Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £3.22 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Divide your ready made bread dough (see the base recipe) into 6 equal balls. Flatten each slightly into a bap shape and place on a lined baking tray.
- 2
Cover loosely and prove in a warm place for 30 minutes, until puffy. Heat the oven to 200°C (180°C fan).
30 min - 3
Dust the baps lightly with flour and bake for 15 to 18 minutes, until golden and hollow sounding when tapped underneath. Cool on a rack.
16 min 40 s - 4
Meanwhile, brown the sausages in the oil in a frying pan over a medium heat for 12 to 15 minutes, turning, until cooked through with no pink inside.
14 min - 5
Add the onion for the last 5 minutes and cook until soft.
- 6
Warm 300 ml of your ready made onion gravy (see the base recipe) until steaming hot all the way through. Split the baps, fill with two sausages, onion and tomato, and serve the gravy for dipping.
5 min
Tips
- Weigh the dough balls so the baps are even and bake at the same time.
- Use plenty of flour on top for the soft, floury look of a proper bap.
- Check the sausage label if anyone avoids gluten.
Storing and freezing
Eat the baps fresh the same day. Keep cooked sausages in the fridge for up to 2 days and reheat until steaming hot. Freeze cooled baps for up to 1 month.
Questions
Can I buy baps instead?
Yes. Use 6 shop bought baps and skip the dough steps. The recipe works just as well and takes about 30 minutes.
Are these baps dairy free?
Yes, as long as your bread dough, sausages and onion gravy contain no milk. Check sausage labels as some contain milk powder.
More made with basic bread dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
