Serves: 4 | Prep Time: 10-15 mins | Cook Time: 20-25 mins
We’ve elevated the humble sausage and bread to such high heights that it’s practically in outer space. Alana’s taken Billy’s delicious Irish Pork Sausages and teamed them with sweet caramelised apples and tangy pickled cucumbers. Place this on a good quality sourdough with a side of buttery pan seared brussel sprouts and you’ll be in heaven.
Recipe and images courtesy of Alana Lowes.
4 Irish pork sausages
¼ cup apple cider vinegar
3 mini cucumbers, finely sliced
6 small apples
8 brussel sprouts, ends trimmed and quartered
10 thyme sprigs, leaves only
4 large slices sour dough
1 clove garlic
Handful of watercress
fresh thyme leaves
virgin olive oil
salt and pepper
Preheat the barbecue to a medium-high heat.
Place the sausages onto the barbecue and cook, turning every few minutes until cooked through, approximately 10 minutes. Set aside to rest for 5 mins before slicing in half and then lengthwise.
Meanwhile, place half the apple cider vinegar and the mini cucumber slices into a bowl and set aside.
For the caramelised apples and brussel sprouts, slice half the apples into 8 segments. Dice the remaining apples. Place half the butter in a frying pan over a medium-high heat. Add in the sliced apples and the brussel sprouts along with half the thyme leaves and season with salt and pepper. Allow to caramelised on one side before turning to brown on the other side and cook through. Approximately 8-10 minutes cooking time in total. Remove and set aside.
Heat the remaining butter and add in the diced apple and cook until soft. Deglaze the pan with the remaining apple cider vinegar and add in the remaining thyme. Set aside to cool slightly before pureeing in a small food processor.
To serve, toast the sour dough and then rub the hot toasted sour dough with the garlic clove. Spread the apple puree over the slices of toast before topping with the sausages, caramelised apples, brussel sprouts, watercress and the pickled cucumbers. Sprinkle with fresh thyme leaves and drizzle over some extra virgin olive oil and season with salt and pepper.