Polish sausage and mustard
Saturday 09 May 2009
There are some great artisan Polish sausages around these days, many of which knock the socks off some of the sausages we produce over here.
I got the idea for these sausage sandwiches years ago in France when I observed a street vendor boring a hole through the middle of a baguette with this special contraption and then shoving the sausage in the middle. There are also special Polish mustards and sauces such as horseradish and beetroot that would go really well with, say, a smokey sausage.
You can buy Polish sausages from specialist shops or Polish delicatessens.
4 large Polish cooking sausages
Polish mustard, or a sauce of your choice
1 large baguette
Score the top of the sausages a few times and then cook them under the grill for about 3-4 minutes on each side or until cooked.
Cut the baguette into even-sized pieces the length of the sausage, then put a knife through the centre and twist to make a hole. Alternatively, you could simply slice the baguette in two.
Push the sausage into the baguette and serve with the mustard.
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