This is the perfect kind of sandwich to throw together on nights—like tonight, at the Mouse House—that you don’t have a lot of time to spend in the kitchen.
You can use almost any combination of sausages and cheese. In this case, I had a package of Brice Aidells smoked chicken & apple sausages and a hunk of brie in the fridge.
These sausages are great in a pinch. They’re pre-cooked, so all you have to do is heat them up and brown them.
The combination of the creamy brie with the apples in the smoked sausage is out of this world. (Thanks to my favorite movie reviewer Colin Boyd for reminding me how well they go together.) Thinly sliced red pepper and sweet onion cook down into strips of jammy, caramelized goodness.
This sub is hearty and satisfying, and will give you plenty of fuel to power through a few hours or work—or play.
Chicken & Apple Sausage Sub with Caramelized Onions, Peppers & Brie
1 Tbls. butter
1/2 of a sweet onion
1/2 of a red bell pepper
kosher salt
freshly cracked black pepper
2 chicken & apple sausages
french bread
brie
Chicken & Apple Sausage Sub: Cut your veggies into thin slices
Grab your pepper and sweet onion.
Slice the onion as thinly as you can.
Cut the red pepper into thin strips. (Discard the seeds and trim off the white, inner ribs.)
Chicken & Apple Sausage Sub: Fry the veggies
Put the butter in a non-stick frying pan on the stove over medium-high heat. Wait for the butter to melt. Then pick the pan up and tip it around to coat the bottom with melted butter.
Toss the onions and peppers into the pan.
Stir to combine and coat with butter.
Add a little kosher salt and freshly cracked black pepper (to taste).
Cook for a minute or two over medium-high heat to soften up the veggies a little. Stir occasionally.
Chicken & Apple Sausage Sub: Add the sausages
While the veggies are cooking, grab your sausages.
Make a few shallow cuts in the skin of each sausage. This will keep them from popping as they fry.
Add the sausages to the pan with the peppers and onions. Lower the heat to medium at this point so you don’t burn your veggies.
Cook the sausages on medium heat for maybe 15-20 minutes, turning them frequently. (Remember, they’re pre-cooked, so you’re just trying to heat them through and brown them.)
If your veggies start to burn at all, scoot them to the outskirts of the pan, like this:
Flip your sausages often to brown them on all sides. While they’re frying, toast your bread.
Chicken & Apple Sausage Sub: Toast your bread
Cut your bread to a length that will fit your sausages.
Slice it in half lengthwise.
Now, this is going to sound silly, but I scoop out some of the bread.
This is a big sandwich for a little mouse to eat, and I’d rather lose a little bread so I have room for the sausages, cheese, and veggies.
Scooping out some of the bread also helps hold your sandwich together better as you eat.
Toast your bread.
Spread each side of bread with brie.
When the sausages are browned to your liking, turn the heat off.
With tongs, put the sausages on your roll.
Nestle them in next to each other, then smoosh them down a little with your tongs.
Heap the peppers and onions on top of the sausages.
Top with the other half of your roll.
Press down gently on top of the sandwich. This will help the cheese to melt and keep the sandwich together, especially since you hollowed the bread out a little.
Chicken & Apple Sausage Sub: Slice and serve!
Slice your sandwich in half diagonally. Serve and enjoy!
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Copyright 2008-2009 The Hungry Mouse�/Jessica B. Konopa. All rights reserved.
