Pork sausage and Swiss cheese on toasted rye with sauerkraut

AT A GLANCE

  • Serves 4 people

This sausage sanga is a winning combination, best eaten while still warm. We've included a recipe here for pickling jalapeños, but pulling a jar from the fridge is also a good plan - the little kick of heat and tart pickling liquid make a great foil to the sausage. For even more of a short cut, buy the sauerkraut, too. Start this recipe at least five days ahead to ferment the cabbage and pickle the jalapeños.

  • 2 tsp olive oil
  • 4 thick pork sausages
  • 8 thin slices Swiss cheese
  • 8 slices rye bread, toasted
  • Kewpie mayonnaise, to serve
  •  
  • Sauerkraut
  • 700 gm Savoy or white cabbage (about ½), core removed and thinly sliced
  • 1 tbsp salt
  • 1 tsp caraway seeds
  •  
  • Pickled jalapeños
  • 2 tbsp vegetable oil
  • 12 jalapeños
  • 4 garlic cloves, bruised
  • 375 ml (1½ cups) white wine vinegar
  • 1 tbsp sea salt flakes
  • 2 tsp caster sugar
01   For sauerkraut, combine cabbage, salt and caraway seeds in a bowl. Toss to combine, massage cabbage briefly, then stand until cabbage starts to wilt (30 minutes). Transfer to a 1-litre jar and pressing down to compress, then pour in water to just cover and top with a small plastic bag filled with water to keep cabbage submerged. Set aside at room temperature until bubbles appear on top (1-2 days), then refrigerate covered with plastic wrap with a hole pierced in the top for 3 days before using. Sauerkraut will keep refrigerated and is best eaten within a month of making; the flavour will get stronger as it ages.
02   For pickled jalapeños, heat oil in a saucepan over medium-high heat, add jalapeños and garlic, and fry until just tender (5-7 minutes). Add remaining ingredients, bring to the boil, then cool to room temperature. Refrigerate for 2 days before using. Jalapeños will keep refrigerated in an airtight container for 2 weeks. Drain and slice before serving.
03   Heat a frying pan over medium-high heat, add olive oil and sausages and fry, turning occasionally, until sausages are browned and cooked through (10-12 minutes). Slice in half lengthways, then return to pan cut-side up and top each with a slice of cheese, cover with a lid and cook until cheese melts (1-2 minutes).
04   Meanwhile, spread mayonnaise on half the bread slices. Top with sausages, then sauerkraut and sliced jalapeños, sandwich with remaining bread and serve hot.

Topics:

SAUSAGES, SANDWICH, CABBAGE, WINTER, BREAD, CHEESE

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY AND LUCY TWEED

Drinking Suggestion:

GOOD GERMAN SPÄTLESE RIESLING , suggested by MAX ALLEN

FEATURED IN

June 2017

June 2017

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