Smoked Sausage Sandwiches with Caramelised Onions

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A sophisticated hot dog that is always a crowd pleaser.

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Preparation : 10 min Cooking : 30 min
560 calories/serving

Ingredients

1 1/2 tbsp olive oil 0.8 fl.oz
3 red onions, thinly sliced 1 lb
1 1/2 tbsp wine vinegar 0.8 fl.oz
3 1/2 tsp brown sugar 0.5 oz
1 1/4 tsp caraway seeds 0.1 oz
8 smoked sausages 11 oz
8 slices gluten-free bread 13 oz
3 tbsp Dijon mustard 1.6 oz
2.9 oz Gruyère cheese, thinly sliced
1 tbsp butter, unsalted 0.5 oz
1 pinch salt [optional]
ground pepper to taste [optional]

Method

  1. Heat the oil in a skillet over medium heat. Thinly slice the onions, add them to the skillet, and sauté until slightly softened about 4 min. Stir in the vinegar, brown sugar, and caraway seeds. Lower the heat to medium-low and sauté the onions until very tender, about 15-20 min longer. Add salt and pepper.
  2. Put the sausages on a medium-hot grill and cook until brown and crisp, about 3 min per side. Alternatively, broil them in the oven.
  3. Transfer the sausages to a working surface and cut them in half lengthwise. Distribute the half-sausages on the slices of bread. Spread about 1 teaspoon of mustard on each sausage layer, then top with the caramelised onions, dividing them equally among the sandwiches. Thinly slice the Gruyère cheese, then distribute the slices on top of the onions. Cover each sandwich with the remaining bread slices. Spread half of the butter over the top of each sandwich.
  4. Heat a nonstick, heavy-bottom pan over medium-low heat. Carefully put the sandwiches, buttered side down, in the pan. Cover and cook about 3 min, until the bottoms are brown. Spread the remaining butter over the upper bread slices. Turn the sandwiches and cook until the bottoms are brown, 2-3 min longer. Serve.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

560

Fat

34 g

52 %

Saturated 12.4 g
+ Trans 0.1 g

62 %

Cholesterol

70 mg

Sodium

1010 mg

42 %

Carbohydrate

44 g

15 %

Fibre

7 g

28 %

Sugars

8 g

Net Carbs

37 g

Protein

22 g

Vitamin A

13 %

Vitamin C

13 %

Calcium

41 %

Iron

34 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Excellent source of  :
Calcium, Fibre, Iron, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Zinc
Good source of  :
Niacin, Potassium, Vitamin B6
Source of  :
Copper, Folacin, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin C, Vitamin D, Vitamin E
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives 2
Fats 5 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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