Sausage and Leek Sandwich

Sausage and Leek Sandwich

_ INGREDIENTS

8 toasted slices Sensations by Compliments rye bread

30 mL  Dijon mustard

2 mL  caraway seeds

To taste, salt and pepper

15 mL   cider vinegar

15 mL   maple syrup

30 mL   golden raisins

15 mL   olive oil

2 leeks, white part only, thinly sliced

3 specialty sausages 

60 g   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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