Instructions

1. Slather both sides of bread generously with mayonnaise and mustard. Do not skimp, slather means “to spread thickly.”
2. Lightly salt each bread slice.
3. Generously pepper each bread slice. LIGHTLY salt, GENEROUSLY pepper. I ONLY use freshly ground black pepper.
4. Slice sausages in half lengthwise.
5. Heat butter in skillet, not too much, just enough for cooking, about a tablespoon. There are some things I just don’t measure when I cook.
6. Place the sausages in the skillet, I cook mine in an Old Mountain heavy iron skillet. It just gives them a better “fry” on the outside.
7. Nothing is too exact here, you want these warmed through. The sausages come already cooked so you are just warming them basically.
8. I like to cook mine until the outside sort of “burns” some making the casing a bit crisp.
9. I can see the posting pictures might help. I’ll remember to do that soon.
10. Remove the sausages, drain lightly on paper towels, and place on slathered bread slices.
11. Smush the bread slices together with the sausages inside. You’ll need about 2-3 sliced sausages per sandwich.
12. Enjoy! This is simple, economical, and delicious.

Great with coleslaw, potato salad, or potato chips, along with bread and butter pickles on the side.

Enjoy!
the Rancher’s Daughter
theranchersdaughter.com