Grilled Sausage Sandwiches with Tomato Jam and Sauerkraut
Grilled sausage, homemade tomato jam and sauerkraut make this sandwich a winner. Enjoy the smoky, sweet and sour flavors all in one bite, and it's a great change from hot dog!
Ingredients
| 16 | ounces |
italian plum (roma) tomatoes
1 pound, ripe, cored and chopped |
|
| 1 ½ | tablespoons |
apple cider vinegar
|
|
| 3 | teaspoons |
brown sugar
|
|
| 1 ½ | teaspoons |
thyme
freshly chopped, or 1/2 teaspoon dry |
* |
|
salt and black pepper
to taste |
* | ||
| 4 |
sausage
any you favorite kind, uncooked |
* | |
| 4 |
sandwich rolls
split |
* | |
| ½ | tablespoon |
olive oil
or canola oil |
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | cup |
sauerkraut
drained, or as needed |
|
| ½ | cup |
stock
vegetable or chicken |
Directions
Preheat the grill.
To make the tomato-jam:
In a small saucepan, mix together the tomatoes, vinegar, sugar, and thyme.
Bring to a boil over medium-high heat, reduce the heat to medium or medium-low, and simmer, stirring, until most of the water has evaporated and the mixture becomes a thick, chunky ketchup consistency, 18 to 22 minutes.
Season with salt and black pepper. Set aside.
To grill the sausage:
Grill the sausage, turning a few times, until cooked through and dark golden-brown marks all over, 12 to 16 minutes.
During the last few minutes of grilling, grill the rolls, about 1 minute per side.
While the sausage is cooking, heat the oil and the cumin seeds in a small saucepan over medium heat until fragrant, about 2 minutes.
Stir in the sauerkraut and broth, and bring to a boil. Cover, reduce the heat to medium-low and simmer, stirring, for 8 to 12 minutes. Season with salt and black pepper.
To assemble the sandwich:
Spread the tomato jam equally on each of the sandwich rolls and then top a sausage over the jam.
Place the sauerkraut over the sausage. Press the sandwich slightly, serve and enjoy!
Nutrition Facts
Serving Size 165g (5.8 oz)
