Hearty merguez and sauerkraut sandwich

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  • Time: Preparation : 5 minutes Cooking : 15 minutes
  • Servings: 4
  • Complexity: Easy
  • Category: Main courses

500 g (2 cups) cuminflavoured sauerkraut

50 ml (about 3 tbsp) white wine 

15 ml (1tbsp) olive oil

4 lamb merguez sausages

1 loaf baguette bread

Strong mustard, to taste

Dill pickles

1- In a heavy bottom pan, combine the sauerkraut with the white wine, cover and simmer over low heat for about 15 minutes.

2- Fry the sausages in a skillet with a little oil over medium heat for about 10 minutes.

3- Toast the baguette bread in the oven for a few minutes to make it crispy. Slice it lengthwise and cut it to make four sandwiches. Add strong mustard, to taste. Drain the sauerkraut well and spread a nice quantity of it on the bread. Add a merguez sausage, and garnish with dill pickles.

4- Serve with a crisp green salad and a delicious local microbrewery beer.

 

by Alain Laflamme, from livret de recettes L'hiver: Matin, midi et soir, p. 25.

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