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Sausage Sandwich

Tomato kasundi is a spicy Indian relish that amps up this classic recipe for a sausage sandwich come Australia Day.

Prep Time

    •    Prep and cook time: 35 minutes
    •    Yield: Serves 4


    •    2 tbsps olive oil
    •    1 tsp brown sugar
    •    2 onions, thinly sliced
    •    6 thick pork sausages
    •    8 thick slices white bread
    •    1/4 bunch chives, chopped
    •    1/3 cup (95g) Dijon mustard
    •    4 thick slices vintage cheddar
    •    1/4 cup (60ml) white wine vinegar
    •    1/2 bunch dill, fronds picked, chopped
    •    3 cups thinly shredded savoy cabbage
    •    1/3 cup tomato kasundi (or mango chutney)
    •    1/4 bunch tarragon, leaves picked, chopped
    •    Micro parsley (or flat-leaf parsley leaves), to serve


  1. Heat oil in a large non-stick frypan over medium-low heat. Add onion and cook, stirring, for 20 minutes or until soft and caramelised.
  2. Stir in sugar and 1 tbs vinegar, and season with salt. Cook, stirring, for 2 minutes or until sugar dissolves. Set aside.
  3. Preheat oven grill to high. Cook sausages for 10-12 minutes until cooked through. Toss cabbage with half the dill, remaining 2 tbs vinegar and a pinch of salt. Set aside.
  4. Combine tarragon, chive and remaining dill with mustard. Spread 4 bread slices with mustard mixture and top with caramelised onion. Cut sausages in half and arrange, cut-side down, on top of onion.
  5. Top with cheese, pickled cabbage and micro parsley. Spread remaining bread with kasundi and use to top sandwiches, kasundi-side down. Serve immediately.

This great family recipe is thanks to Delicious at


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