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Sausage and Leek Sandwich

Sausage and Leek Sandwich

Crêpes, bread and sandwiches | Easy | 1 hour
Crêpes, bread and sandwiches
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 440
  • Lipides 17 g 26 %
    • Saturated fat  6 g
    • 31 %
  • Cholesterol 50 mg
  • Sodium  1070 mg 45 %
  • Carbohydrate 54 g 18 %
    • Fibre  5 g 20 %
    • Sugars  13 g
  • Protein 20 g
    • Vitamin A 15 %
    • Vitamin C 15 %
    • Calcium 10 %
    • Iron 30 %
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Recipe details

Ingredients

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Directions

  1. Prick sausages in several places using a fork. Cook for 6 minutes in a saucepan of boiling water. Drain. On a work surface, cut half of apple into cubes and the other half into thin slices. Reserve.
  2. In the same saucepan, heat oil over medium-high heat, and sauté leeks and cubed apple for 3 minutes, or until tender. Add cider vinegar, maple syrup, raisins and caraway seeds.
  3. Season with salt and pepper to taste. Reduce heat to low; cover and cook for 15 minutes. Reserve.
  4. Cook sausages in a skillet over medium-high heat for 4 minutes per side. Transfer to a work surface and slice thinly on the diagonal. Lay the 8 slices of toasted rye bread on the same cleaned work surface, and spread 4 slices with Dijon mustard.
  5. Arrange sliced sausage on top and then sliced cheese; place leek topping onto cheese, dividing evenly, and finish with apple slices. Top with remaining 4 slices.

VARIATION: Serve leek mixture as a condiment for grilled pork or game meat, or with raclette.

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