Sausage and Apple Sandwiches
According to TV host Hugh Fearnley-Whittingstall, sausage and apple sandwiches are a popular street food in the UK. Our version has Spanish chorizo, Taiwan-grown Granny Smith apples and grocery-bought hotdog buns. Read more about the strange mix in the notes after the recipe.
- Heat the oil and butter.
- Split the sausages lengthwise and fry until done and nicely browned.
- In the same pan, fry the apple wedges in the remaining oil until caramelized and a bit softened.
- Split the buns, stuff with the sausages and apple wedges.
- Drizzle pan juices over the sausages and apples, and serve.
There was a program on Asian Food Channel called Return to River Cottage hosted by Hugh Fearnley-Whittingstall — cooking with “real food” from the host’s home grown farm. We loved it. But the trouble with foreign food shows that focus on local produce is that, for us on the other side of the world, chances are we won’t have access to produce grown and harvested, for instance, in England. It can get frustrating watching and drooling over dishes that look so good you just want to lick your TV screen, and knowing there’s very little chance of being able to reproduce them at home. Sometimes, though, we get introduced to dishes that use ingredients that are generic enough, or have counterparts in Asia, to be cooked at home. Like these sausage and apple sandwiches. So for our home version, cooked by my husband, a combination of Spanish chorizo, China-grown Granny Smith apples and grocery-bought hotdog buns.
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