Turkey and cranberry sausages are everywhere right now and it makes me want to make delicious, sloppy, chewy festive sandwiches this afternoon.
I'm roasting a couple snauzzies at 400˚ in a roasting dish with a drizzle of olive oil in the bottom. The plan is to cook the sausages, slather some fresh, crusty French baguette with some horseradish and mayonnaise and then drape the sausages with some caramelized red onions (with a little balsamic and brown sugar to make them nice and sweet) and fat slices of tomato. Top with cracked fresh pepper and tuck in on the balcony in the sunshine, in December.
Will follow up with pictures.
Try it.
Yum Laine. I have missed your posts. I bought turkey sausage today and I will make this for your Dad. He will go nuts. Love, Ma Dunphy
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