Sausage Smorgasbord

20 mins

55 mins

Portions: 4

This meal is a nod to Scandinavian cuisine and features two types of Johnsonville® sausage, plus all the fixings to build-your-own open-faced sandwich. We’ve included a braised red cabbage and apple side as part of the smorgasbord. You can add whatever toppings you like, but hard boiled eggs, mustard, and lingonberry jam are classics.

Directions

Make the cabbage and apples: In a Dutch oven over medium heat, melt the unsalted butter. Add the apples and onion and sauté for about 10 minutes, or until tender. Add the cabbage and sauté for about 5–7 minutes, or until wilted and tender. Stir in the brown sugar, vinegar, salt, cloves, and allspice; cover and cook for 10 minutes. Add the apple juice and lingonberry jam and cook, uncovered, for 15 minutes, or until the liquid has reduced completely. Set aside.
Prepare the smorgasbord: Cook the Johnsonville® Beddar with Cheddar Smoked Sausage and Johnsonville® Smoked Rope Sausage on the preheated grill pan for 8-10 minutes, until the sausages have curled up and become charred.
Meanwhile, drizzle olive oil over both sides of the bread slices. Grill the bread on the pan on both sides for about 3 minutes total, or until lightly toasted.
Place the toasted bread on a plate and top with the grilled sausages. Serve alongside the boiled eggs, gouda cheese, cabbage and apples, yellow mustard, and lingonberry jam. Enjoy!