Sausage sandwich with herb mustard and kasundi

Name: Sausage sandwich with herb mustard and kasundi
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbs olive oil; 2 onions, thinly sliced; 1 tsp brown sugar; ¼ cup (60ml) white wine vinegar; 6 thick pork sausages; 3 cups thinly shredded savoy cabbage; ½ bunch dill, fronds picked, chopped; ¼ bunch tarragon, leaves picked, chopped; ¼ bunch chives, chopped; 1/3 cup (95g) Dijon mustard; 8 thick slices white bread; 4 thick slices vintage cheddar; Micro parsley (or flat-leaf parsley leaves), to serve; 1/3 cup tomato kasundi (or mango chutney)

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Sausage sandwich with herb mustard and kasundi

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by Phoebe Wood

Aug 02, 2017

Tomato kasundi is a spicy Indian relish that amps up this classic recipe for a sausage sandwich come Australia Day.

2 tbs olive oil
2 onions, thinly sliced
1 tsp brown sugar
¼ cup (60ml) white wine vinegar
6 thick pork sausages
3 cups thinly shredded savoy cabbage
½ bunch dill, fronds picked, chopped
¼ bunch tarragon, leaves picked, chopped
¼ bunch chives, chopped
1/3 cup (95g) Dijon mustard
8 thick slices white bread
4 thick slices vintage cheddar
Micro parsley (or flat-leaf parsley leaves), to serve
1/3 cup tomato kasundi (or mango chutney)

Method

1.

Heat oil in a large non-stick frypan over medium-low heat. Add onion and cook, stirring, for 20 minutes or until soft and caramelised.
2.

Stir in sugar and 1 tbs vinegar, and season with salt. Cook, stirring, for 2 minutes or until sugar dissolves. Set aside.
3.

Preheat oven grill to high. Cook sausages for 10-12 minutes until cooked through. Toss cabbage with half the dill, remaining 2 tbs vinegar and a pinch of salt. Set aside.
4.

Combine tarragon, chive and remaining dill with mustard. Spread 4 bread slices with mustard mixture and top with caramelised onion. Cut sausages in half and arrange, cut-side down, on top of onion.
5.

Top with cheese, pickled cabbage and micro parsley. Spread remaining bread with kasundi and use to top sandwiches, kasundi-side down. Serve immediately.