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The baked bean ketchup is a blend of haricot beans, tomato and spices, while the ‘eggchup’ is a simple two-ingredient blend of egg and salt.
Yorkshire-based sausage factory Heck has created the new flavours for people to drizzle over their sausage butties, bacon sarnies and full English breakfasts.
The brains behind the maverick condiment is Calum Smith, a development chef for the brand, who has been overwhelmed by the responses from its Secret Sausage Society.
He said: “They are tough critics, but many have been telling us it feels like they are eating a full English breakfast, but all they’ve had to do is add the sauce, rather than rustle up more pots and pans.”
The sauces coincide with the launch of Heck’s new Breakfast Sausage, which have just landed in Tesco and Morrison’s stores.
Calum added: “There’s been a lot of late nights working on the perfect partner for the new sausages.
“There’s so much to consider when creating a flavour bomb and balancing the sweet and savoury has been caused a few sleepless nights.”
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