Why You’ll Love This Recipe

I love this sausage sandwich because it takes familiar ingredients and gives them a much more exciting flavor. The sausages provide a rich and savory base, while herb mustard adds freshness and kasundi delivers a spicy, tangy kick.

I can also make these sandwiches without much preparation, which makes them perfect for an easy lunch, casual dinner, barbecue, or weekend meal.

Another reason I enjoy this recipe is how easy it is to customize. I can change the sausages, add caramelized onions or fresh greens, adjust the amount of kasundi, or toast the bread for extra crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pork, beef, or chicken sausages
Crusty sandwich rolls or soft bread rolls
Kasundi
Dijon or whole-grain mustard
Fresh parsley, finely chopped
Fresh chives, finely chopped
Mayonnaise, optional
Olive oil
Onion, thinly sliced
Fresh arugula or other leafy greens, optional
Salt
Black pepper

I like choosing good-quality sausages with plenty of seasoning because they form the heart of my sandwich. Kasundi can be quite bold, so I start with a modest amount and add more when I want extra heat and mustard flavor.

Directions

I start by preparing my herb mustard. I combine Dijon or whole-grain mustard with finely chopped parsley and chives. When I want a creamier sauce, I mix in a little mayonnaise.
I heat a skillet or grill over medium heat and add a small amount of olive oil.
I add the sausages and cook them, turning regularly, until they’re browned on every side and completely cooked through.
If I’m adding onions, I cook the sliced onion in the same pan until soft and golden. I like letting the edges caramelize slightly for extra sweetness.
I split my bread rolls lengthwise without cutting completely through them.
I lightly toast the cut sides of the rolls in the skillet or under a broiler until golden. I find this helps the bread stay sturdy once I add the sauces.
I spread a generous layer of herb mustard over one side of each roll.
I spread kasundi over the other side, adjusting the amount according to how spicy I want my sandwich.
I place a hot sausage inside each roll and top it with the cooked onions.
I add arugula or other fresh greens when I want a peppery, fresh contrast.
I finish with black pepper and an extra spoonful of herb mustard or kasundi if desired, then serve my sandwiches immediately.

Servings and Timing

I usually prepare four sausage sandwiches with one batch, making this recipe an easy meal for a small group.

Prep time: 10 minutes
Cooking time: 20 minutes
Total time: about 30 minutes
Servings: 4
Yield: 4 sausage sandwiches

Variations

For a sweeter sandwich, I add caramelized onions or onion jam. I love how their sweetness balances the sharp mustard and spicy kasundi.

When I want extra richness, I add a slice of cheddar and let it melt over the hot sausage before assembling my sandwich.

For a lighter variation, I use chicken or turkey sausages and add plenty of fresh greens.

I can make a vegetarian version with my favorite plant-based sausages while keeping the herb mustard, kasundi, and other toppings the same.

For extra crunch, I add finely shredded cabbage, cucumber, or pickled vegetables. Their acidity and freshness work especially well with rich sausages.

When I want even more heat, I add sliced fresh chilli or an extra spoonful of kasundi.

Storage/Reheating

I get the best results when I assemble and eat my sausage sandwiches immediately because the bread stays crisp and the sausages remain juicy.

If I have leftovers, I store the cooked sausages separately in an airtight container in the refrigerator for up to 3–4 days. I keep the sauces, bread, and fresh toppings separate so my sandwiches don’t become soggy.

I reheat the sausages in a skillet over medium-low heat or in the oven until they’re thoroughly heated. I can also use a microwave when I need a quicker option.

I lightly toast the bread again before assembling my leftover sandwiches. I add the herb mustard, kasundi, and fresh greens only after reheating.

FAQs

What is kasundi?

Kasundi is a pungent mustard condiment associated with Bengali cuisine. I use it when I want a combination of sharp mustard flavor, spice, and tanginess. Its bold flavor makes it particularly good with rich foods such as sausages.

What sausages work best for this sandwich?

I use pork, beef, or chicken sausages depending on what I prefer. I find well-seasoned sausages with a juicy texture work best because they can stand up to the strong flavors of mustard and kasundi.

Is kasundi very spicy?

The heat varies depending on the type and brand I use. Some versions are intensely mustardy and spicy, while others are milder. I start with a small amount and add more after tasting.

Can I make the herb mustard ahead of time?

Yes. I prepare my herb mustard ahead and keep it covered in the refrigerator until I’m ready to assemble the sandwiches. I find this also gives the herbs a little time to flavor the mustard.

What can I serve with a sausage sandwich?

I like serving my sausage sandwich with crispy fries, potato wedges, a simple green salad, coleslaw, or pickled vegetables. For a casual meal, I also enjoy it with potato chips and extra kasundi on the side.

Conclusion

A sausage sandwich with herb mustard and kasundi gives me a bold and satisfying twist on a familiar favorite. I love how juicy sausages, fresh herb mustard, and spicy, tangy kasundi come together inside a toasted roll, especially with sweet onions or crunchy greens added for contrast. It’s quick enough for an easy lunch but flavorful enough for me to serve at a barbecue or casual dinner.

Sausage Sandwich with Herb Mustard and Kasundi Recipe

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This sausage sandwich layers juicy golden sausages with fresh herb mustard, spicy Bengali-style kasundi, and caramelized onions inside toasted rolls. The combination is rich, tangy, savory, and perfect for an easy lunch, barbecue, or casual dinner.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Yield: 4 sausage sandwiches
Category: Main Course
Method: Pan Fry
Cuisine: Indian-Inspired
Diet: Halal

Instructions

Prepare the herb mustard by combining Dijon or whole-grain mustard with the finely chopped parsley and chives. Mix in a little mayonnaise if a creamier sauce is desired.
Heat a skillet or grill over medium heat and add a small amount of olive oil.
Add the sausages and cook, turning regularly, until browned on all sides and completely cooked through.
Add the sliced onion to the same pan and cook until soft, golden, and lightly caramelized around the edges.
Split the bread rolls lengthwise without cutting completely through them.
Lightly toast the cut sides of the rolls in the skillet or under a broiler until golden.
Spread a generous layer of herb mustard over one side of each roll.
Spread kasundi over the other side, adjusting the amount according to the desired level of heat.
Place a hot cooked sausage inside each roll and top with the golden onions.
Add arugula or other fresh leafy greens if desired.
Finish with black pepper and additional herb mustard or kasundi if desired, then serve immediately.

Notes

Choose well-seasoned, good-quality sausages because they provide the main savory flavor of the sandwich.
Kasundi varies in heat and pungency, so start with a modest amount and add more after tasting.
Caramelized onions or onion jam add sweetness that balances the sharp mustard and spicy kasundi.
For extra richness, add cheddar cheese and allow it to melt over the hot sausage.
Chicken or turkey sausages and extra greens can be used for a lighter variation.
Plant-based sausages can be substituted for a vegetarian version.
Add shredded cabbage, cucumber, or pickled vegetables for extra crunch and acidity.
The herb mustard can be prepared ahead and kept covered in the refrigerator until needed.
Store leftover cooked sausages separately in an airtight container in the refrigerator for up to 3–4 days.
Reheat the sausages thoroughly and toast the bread before assembling leftovers, adding the sauces and fresh greens only after reheating.

Nutrition

Serving Size: 1 sausage sandwich
Calories: 590 kcal
Sugar: 7 g
Sodium: 1250 mg
Fat: 36 g
Saturated Fat: 11 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 75 mg