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Oktoberfest sausage sarnie
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4 No.1 Free Range 6 Pork Sausages
1 No.1 Best Of British Apple, cored and thinly sliced
1 small red onion, thinly sliced
1 sprig thyme, optional
2 slices No.1 Spelt Sourdough Bread
2-3 tsp mustard with horseradish, plus more to serve
100g sauerkraut, drained
60g Bavarian smoked cheese, thinly sliced
1. Preheat the grill to high and put the sausages onto a grill pan. Grill for 15-20 minutes turning every 5 minutes or so until golden and cooked through, there is no pink meat and the juices run clear.
2. Meanwhile, heat the butter in a frying pan and cook the apple and onion over a gentle heat for 7 minutes, until both are softening, but still have some bite. Season with salt and just a little pepper, plus the thyme leaves, if using.
3. Keep the sausages warm at the bottom of the oven. Put the bread onto a baking tray and grill for about 2 minutes each side, until just crisp. Spread with the mustard, then top with the sauerkraut, halved sausages and cheese. Grill again, until the cheese is golden and melting (it won’t run). Top with the apples and onions, then serve with more mustard.
Typical values per serving:
This recipe was first published in October 2019.