With this grilling-centric holiday upon us, I'm looking beyond burgers and dogs and drooling over gourmet sausages. I love the traditional toppings of grilled onions and red peppers, but rather than use a bun, I like to split the sausage in half and toss the goods onto some fancy-schmancy artisan bread for a surprising sammie that tastes like Summer. I'm lucky enough to live near Rosamunde Sausage Grill, which sells a delicious chicken-cherry sausage, but I recommend any salty-sweet combination, such as chicken-apple sausage, for this recipe. To see how it's made, read more.
1/4 cup thinly sliced yellow onion
1/4 of a red bell pepper, sliced into thin strips
1 tablespoon olive oil
1 gourmet sausage, such as chicken-apple
2 slices artisan bread, such as olive bread
1 tablespoon Dijon mustard
- Preheat the grill to medium.
- On the grill, cook the sausage, turning occasionally, until cooked through, 10 to 12 minutes. Remove from heat and place on a cutting surface. If desired, toss bread slices on the grill for a few minutes to toast.
- Meanwhile, on the stove, heat the olive oil in a skillet over very low heat. Add onions and red peppers and cook slowly, for about 15 minutes, until onions are tender and brown.
- Split the sausage in half lengthwise, so that it forms two thinner pieces of equal length.
- Place the sausage split-side down on one slice of bread. On the other slice, spread mustard. Top sausage with peppers and onions, and place the second slice mustard-side down on top.
Makes 1 sandwich.
- Sandwiches, Main Dishes
- North American