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Pork sausage and Swiss cheese on toasted rye with sauerkraut

Pork sausage and Swiss cheese on toasted rye with sauerkraut recipe - 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).

By Lisa Featherby
  • Serves 4
  • 15 mins preparation
  • 15 mins cooking plus standing, fermenting, pickling
Pork sausage and Swiss cheese on toasted rye with sauerkraut recipe
Pork sausage and Swiss cheese on toasted rye with sauerkraut recipe

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.

Ingredients

  • 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 white wine vinegar (1½ cups)
  • 1 tbsp sea salt flakes
  • 2 tsp caster sugar

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    Meanwhile, spread mayonnaise on half the bread slices. Top with sausages, then sauerkraut and sliced jalapeños, sandwich with remaining bread and serve hot.

Notes

Drink Suggestion: Good German spätlese riesling Drink suggestion by Max Allen