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Ingredients
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Sausage & Assembly
Vegetables & Toppings
Pan & Finishing
Method
Sausage & Assembly
Cook the sausages
Bring a large skillet or cast-iron pan to medium heat. Add 1 tablespoon vegetable oil and let it heat for 30 seconds. Add the 4 knockwurst sausages in a single layer. Brown the sausages, turning every 2–3 minutes, until evenly browned and heated through, about 8–10 minutes. If sausages are precooked and only need reheating, 6–8 minutes is sufficient. Use tongs to move them so the casing doesn't split excessively.
Toast the buns
While the sausages finish, melt 2 tablespoons butter in a separate large skillet over medium-low heat. Place each bun cut-side down in the butter and toast until golden and crisp, 1–2 minutes. Remove buns and keep warm. Alternatively, toast buns on the same pan after sausages are done, using the rendered fat for extra flavor.
Place one cooked sausage into each toasted bun. Spread 1 tablespoon yellow mustard evenly over each sausage. Add about 2 tablespoons sweet chopped pickles or relish on top of the mustard. Finish the basic assembly by tucking 2–3 dill pickle slices alongside the sausage in each bun.
Vegetables & Toppings
Prepare the onion
Peel and thinly slice the white onion into rings or half-rings. Separate into rings and place in a small bowl. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, toss gently to combine. Let sit 5 minutes to soften and draw out a little moisture.
Prepare tomato and lettuce
Slice the tomato into 8 thin slices. If using iceberg lettuce, rinse, drain, and shred to yield about 1 cup packed. Pat the tomato slices dry with paper towels to prevent sogginess.
Top each assembled sausage (mustard + relish + pickles) with a small handful (about 1/4 cup) shredded lettuce, 2 tomato slices per sandwich, a few seasoned onion rings, and a tablespoon of banana peppers if using. Adjust quantities so each Jumbo Russian is evenly topped. Taste and add more salt or pepper to the tomato/onion if desired.