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Irish Sausage Sub Sandwich

Who doesn’t love a big cheesy melty hot sandwich?

Breakfast was – Smoothee

Lunch was – Cajun Hash

Thawed an Irish sausage and a sausage roll overnight.
Cabbage (yes that IS still the same cabbage) , onion, Irish cheddar and some caraway seed.
See how the one cut side of the cabbage is oxidized? That is not mold just where it was exposed to air. Simple shave that off the edge, and the cabbage is still crisp.
Shave off a couple thin slices of the cabbage for a side.
Cut a thick slice from an onion.
Put a tablespoon of butter in a small cast iron, add the onion and begin caramelizing over low heat. Salt and pepper to taste.
Put butter and oil into a second pan over high heat.
Get a good sear on the sausage, then reduce heat to medium low.
Add the cabbage to the pan with the sausage.
Toss the cabbage with the oil, butter and sausage flavoring in the pan. Add in a teaspoon of caraway seed if desired.
Cover and steam for 10-15 minutes until the sausage is cooked through and the cabbage is tender.
While the sausage is steaming, prep the sausage roll. A “V” cut in the top, then canoe it out.
Don’t discard the trimmings, we will use those! We use everything.
Squeeze some grainy mustard – or any mustard into the roll. The mustard cuts some of the fattiness of the sausage.
Nestle the sausage into the roll over the mustard.
Top with caramelized onions.
Then it Irish Cheddar.
Pop under a high broiler just to melt the cheese and get everything gooey.
Add a splash of vinegar into the cabbage and deglaze all the yummy sausage goodness from the bottom of the pan.
Gooey cheesy goodness. The sweetness of the caramelized onion, zip of the mustard, fatty sausage, gooey cheese and crusty bread.
How good does that look. The money shot!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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