Double Sausage Recipe

Preheat and score

Preheat a skillet or grill over medium-high heat. Lightly score the sausages diagonally 2–3 times on each side (this prevents splitting and helps cook evenly).

Heat 1 tablespoon olive oil in the skillet. Add the pork and beef sausages and cook 10–12 minutes, turning every 2–3 minutes until browned on all sides and internal temperature reaches 70°C/160°F (or cooked through). If using a grill, place sausages over medium heat and grill similar time, turning frequently.

When sausages are nearly done (last 2 minutes), reduce heat to medium-low and add shredded cheddar on top of each sausage to melt slightly. Remove sausages to a plate and tent with foil to keep warm.

In the same skillet, add remaining 1 tablespoon butter and the sliced onion and bell pepper. Sauté over medium heat 4–6 minutes until softened and lightly caramelized. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.

Split the French buns lengthwise, keeping one side attached if desired. Butter the cut sides lightly with the remaining butter.

Place buns, cut-side down, in the preheated skillet or on the grill for 1–2 minutes until lightly toasted and golden. Watch carefully to avoid burning.

Spread 1 tablespoon whole-grain mustard and 1 tablespoon ketchup on the bottom half of each toasted bun. If using mayonnaise, spread 1/2 tablespoon on the top bun.

Place two sausages (one pork, one beef) into each bun, placing them side-by-side so they both fit comfortably. If the sausages are long, you can slightly overlap or trim ends to fit.

Top the sausages with an even portion of sautéed onions and peppers and 2 pickle slices per bun. Spoon any melted cheese from the plate over the sausages.

Add optional pickled jalapeños to taste for heat and sprinkle chopped parsley over each sandwich for freshness.

Drizzle remaining ketchup or mustard on top if desired. Close the bun and press gently. Serve immediately while hot.

Serve each Double Sausage with a side of fries, coleslaw, or a simple green salad. Leftover sausages refrigerate up to 3 days; reheat gently in a skillet or oven.