Easy, Recipes

The Jazzy Sausage Sandwich

A combination of succulent sausages, crunchy vegetables and caramelised onions, it’s an easy-to-assemble sandwich recipe. Super simple, delicious and filling, which makes this sausage sandwich perfect for breakfast or lunch.

Ingredients

  • 5 Iceberg Lettuce Leaves (large)
  • 1 Large Tomato (sliced)
  • Onions (sliced)
  • 1 Teaspoon Sugar
  • 30ml Balsamic Vinegar
  • 1 Egg
  • 4 Sausages Pork
  • 2 Ham Slices
  • 5 Teaspoons Mayonnaise
  • 3 Bread Slices
  • 1 Cheese Slice

Preparation

Prep: 15 minutes
Cooking: 5 minutes

  1. Pre-prep – Prep your veggies by washing and cleaning the lettuce, slice the tomatoes and onions.
  2. Put the onions in a pan with a teaspoon of sugar and balsamic. Cook till caramelised.
  3. Fry one egg along with the sausages and ham on the side.
  4. Prepare a simple mustard mayonnaise as a sandwich dressing.
  5. Toast bread slices.
  6. Assembling – Spread the mustard mayonnaise on all bread slices.
  7. Set the first layer of tomatoes, caramelised onions, lettuce and a cheese slice.
  8. For the second layer, line the egg, ham and sausage (don’t forget the mustard mayo on all the slices).
  9. Paired best with a side of home-baked sweet potato wedges.

Watch
James Miranda

The very first time I put on a Chef's Coat and when I first laid my hands on an old trumpet, it brought me immense joy. I realised that was my calling - through food and music, I wanted to bring joy to other people's lives too. Observing my granny in her old-stone counter kitchen, cooking Sorpotel and Vindaloo in Goa and singing old Goan folk songs or rummaging through her recipe books that date back to the late 1800s or the satisfaction I would derive from seeing her earthen pots boil and soak in flavour - a voice deep within me always said, “boy, you are going to be a chef one day." Professionally far removed from the family of doctors, I was inclined towards culinary arts. After working at Sofitel and Marriott, I started Jazzy Jim’s Cookhouse, a cloud kitchen. Putting smiles on people’s faces through my food techniques and improvisations on traditional East Indian and Goan dishes with European cooking techniques.