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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.

Ingredients

  • 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

Instructions

  1. 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.
  2. Heat a skillet or grill over medium heat and add a small amount of olive oil.
  3. Add the sausages and cook, turning regularly, until browned on all sides and completely cooked through.
  4. Add the sliced onion to the same pan and cook until soft, golden, and lightly caramelized around the edges.
  5. Split the bread rolls lengthwise without cutting completely through them.
  6. Lightly toast the cut sides of the rolls in the skillet or under a broiler until golden.
  7. Spread a generous layer of herb mustard over one side of each roll.
  8. Spread kasundi over the other side, adjusting the amount according to the desired level of heat.
  9. Place a hot cooked sausage inside each roll and top with the golden onions.
  10. Add arugula or other fresh leafy greens if desired.
  11. 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

Find it online: https://thefamilycooking.com/sausage-sandwich-with-herb-mustard-and-kasundi-recipe/