Smoked Sausage Sandwich Recipe

Prepare and heat sausage

Pat the smoked sausage links dry with a paper towel. Using a sharp knife, make 3-4 diagonal shallow slashes on each link to help heat through evenly. Heat a skillet over medium heat and add 1 teaspoon vegetable oil. When shimmering, add the sausage links. Cook 6–8 minutes, turning occasionally, until the outside is browned and heated through (internal temperature about 140–150°F / 60–65°C).

Toast bread

While the sausage cooks, spread the softened butter evenly on one side of each rye bread slice. When the sausages have 2 minutes left, place the bread butter-side down in a separate skillet or the same skillet pushed to one side over medium-low heat. Toast 1–2 minutes until golden and crisp. Remove from heat.

Assemble condiments

On the non-buttered side of one toasted rye slice spread 1 tablespoon Dijon mustard, then drizzle or dot 1 teaspoon yellow mustard on top if you want a bit of brightness. Arrange 3 pickle slices (or one spear, sliced lengthwise) over the mustard. Season pickles lightly with a pinch of black pepper and a tiny pinch of salt if desired.

Slice sausage and finish sandwich

When sausages are done, transfer to a cutting board and slice each link lengthwise or into 1/2-inch coins per preference. Arrange the sliced sausage on top of the pickles on the assembled rye slice. Top with the remaining slice of toasted rye bread, butter-side out if desired. Press lightly, then cut the sandwich in half diagonally or down the middle and serve immediately.

Combine salad: In a medium bowl add 2 cups mixed salad greens, halved cherry tomatoes, 1/4 cup thinly sliced cucumber, and 2 teaspoons thinly sliced red onion.

Make dressing: In a small bowl or jar whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon honey (or maple syrup), 1/8 teaspoon salt, and a pinch (about 1/16 teaspoon) freshly ground black pepper until emulsified.

Dress and toss: Pour the dressing over the greens and toss gently until evenly coated. Taste and adjust seasoning with an extra pinch of salt or pepper if needed. Serve the salad alongside the sandwich.