Sausage Roll With Peppers, Onions And Mustard Dressing
makes 2 sandwiches
Poaching is a quick and easy way to cook sausage, but it would be delicious grilled, too. Read more about this recipe on the Cookthink blog.
2 mild Italian sausages
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
4 teaspoons olive oil
1 red or green chile, sliced
4 teaspoons apple cider vinegar
1 tablespoon Dijon mustard
1 baguette
prep: 10 minutes
total: 25 minutes
small skillet
medium skillet
whisk
small bowl
tongs
1. Put the sausages in the small skillet and add enough water to almost cover them. Bring the water to a simmer. Simmer the sausages, turning once or twice, until they're firm and cooked all the way through, 10-15 minutes.
2. Meanwhile, thinly slice the onion and bell pepper. Heat two teaspoons of the olive oil in a medium skilet over medium. Add the peppers, onions and chile and season them with a sprinkling of salt. Cook, stirring often, until they're soft, 8-10 minutes. Stir in 2 teaspoons of the vinegar.
3. Whisk together the remaining olive oil, vinegar and mustard in a small bowl.
4. Cut the baguette into two rolls, each a little longer than the length of the sausages. Slice each roll open lengthwise and fold the rolls open like a book. Spread half the dressing on the inside of each roll.
5. Put a sausage on each roll. With tongs, divide the onion and pepper mixture between the rolls. Fold the rolls over and press down to enclose the sausage, onions and peppers.
