_ INGREDIENTS
8 toasted slices Sensations by Compliments rye bread
30 mL (2 tbsp.) Dijon mustard
2 mL (1/2 tsp.) caraway seeds
To taste, salt and pepper
15 mL (1 tbsp.) cider vinegar
15 mL (1 tbsp.) maple syrup
30 mL (2 tbsp.) golden raisins
15 mL (1 tbsp.) olive oil
2 leeks, white part only, thinly sliced
3 specialty sausages (game, honey-garlic, herb, maplecranberry or
other)
60 g (2 oz) smoked Gouda cheese, thinly sliced
1 seeded McIntosh apple
_ DIRECTIONS
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.
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.
Season with salt and pepper to taste. Reduce heat to low; cover and
cook for 15 minutes. Reserve.
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.
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.
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