This Welsh rarebit sandwich takes a beloved British classic and elevates it with the addition of pork sausage, creating a breakfast or brunch dish that’s both nostalgic and delicious – and one of my all time favourite comfort foods.
What is Welsh Rarebit?
Welsh rarebit is more than just “cheese on toast” – it’s a rich, flavourful dish with deep historical roots. Originating in Wales during the 18th century, it traditionally combines a cheese sauce (usually cheddar) with mustard, Worcestershire sauce, and beer, which is then spread on bread and grilled until golden and bubbling.
While traditional Welsh rarebit is delicious on its own, adding high-quality sausage transforms it into a more substantial meal. I was inspired to create this recipe after a memorable breakfast in a small pub in mid Wales, where a similar dish was on the menu. My mind was blown!
Why You’ll Love This Recipe
- It’s a flavour sensation with the tangy cheese sauce an well-seasoned sausage
- It’s quick and easy, ready in under 30 minutes
- It’s versatile, perfect for breakfast, brunch, or a hearty lunch – in fact, any meal!
Pro Tips for the Perfect Welsh Rarebit Sandwich
- Choose a high-quality cheddar cheese for the most authentic flavour
- Use a good ale or stout in your cheese sauce for depth – though any beer will work
- Select artisan or local sausages for the best taste
Frequently Asked Questions
Can I make this vegetarian?
What’s the best cheese for Welsh rarebit?
Can I prepare this in advance?
More breakfast or brunch recipes:
- Avocado and Bacon Bagel
- Hot Honey French Toast
- Cheese and Chorizo Omelette
- Sausage, Hash Brown and Hot Honey Bagel
- Chorizo Breakfast Bake
Classic Welsh Rarebit Sandwich with Sausage
Ingredients
- 4 good quality sausages
- 25 grams unsalted butter
- 25 grams plain flour
- 150 ml beer
- 150 grams grated cheddar cheese
- 1 teaspoon mustard powder
- 2 teaspoon Worcestershire sauce
- 4 slices sourdough bread
Instructions
- Preheat the oven to 200 degrees C. Put the sausages on a baking tray and in the oven for 15 minutes until golden and cooked through. Alternatively, fry in a pan until golden.
- Preheat the grill to high.
- In a saucepan, melt the butter over a medium heat. When bubbling, stir in the flour and cook for 2 minutes.
- Gradually add the beer, stirring all the time, until fully combined.
- Stir in the cheese, mustard powder and Worcestershire sauce. Cook for 3 more minutes, stirring regularly, then remove from the heat. This is your rarebit.
- Put 2 slices of sourdough onto a baking tray. Spread the rarebit over the top of the two slices. Place under the grill for 4-5 minutes until bubbling.
- Remove from the grill. Cut the sausages in half lengthways. Place 4 sausage halves on top of each piece. Top with the remaining two slices of sourdough.
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