I’m not a fan of wet sandwiches. I cringe when I see cooks pouring sauce over sandwich filling, and the sauce is just too much that a pool forms on the plate around the sandwich. But I make an exception with these sausage and apple sandwiches.
Because, oh goodness, you really want to drizzle the pan juices over the sausages and apples after laying them on the bread. That’s butter and sausage drippings and apple juice mixed together, and it makes no sense to throw that away.
Sausage and Apple Sandwiches
According to TV host Hugh Fearnley-Whittingstall, sausage and apple sandwiches are a popular street food in the UK. Our version has double smoked sausage and Granny Smith apples.
Ingredients
- 3 sausages more if they are small as you need enough to fill the buns (see notes after the recipe)
- 2 Granny Smith apples peeled and cut into wedges
- ¼ cup butter
- 3 buns
Instructions
- Heat the butter in a frying pan.
- Split the sausages lengthwise and fry in hot butter on both sides until nicely browned.
- In the remaining butter in the pan, fry the apple wedges, flipping them over after a few minutes, until caramelized and a bit softened.
- Split the buns, stuff with the sausages and apple wedges.
- Drizzle pan juices over the sausages and apples, and serve.
Notes
You may use whatever sausage variety you like but the really tasty ones are recommended. Double smoked sausages were used here.
Updated from a recipe originally published in November 14, 2012
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