AT A GLANCE
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.
|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.|