Pan-Seared Pork Sausages with Garlic Toast and Relish

Name: Pan-Seared Pork Sausages with Garlic Toast and Relish
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Ingredients: 4 fresh coarse pork sausages, about 1 lb; 1 tbsp vegetable oil; 1/4 cup water; 2 crusty rolls, split; 3 tbsp unsalted butter, softened; 2 garlic cloves, minced; 1 tbsp flat-leaf parsley, finely chopped; 1 english cucumber, finely diced; 1/2 small white onion, minced; 1 jalapeno, seeded and minced; 1/4 cup white vinegar; 1 tbsp sugar; 1/2 tsp yellow mustard seeds; 1 tsp kosher salt, divided

Coarse pork sausages steam-started and then browned slowly in a skillet, served with bread toasted in the drippings and a bright homemade cucumber-jalapeno relish.

4.4 93 cooks rated this

Prep: 25 min
Cook: 25 min
Serves: 2
Level: Medium

Free recipe Jump to method

Pub cooks know that a fat fresh sausage dropped straight into a hot pan burns outside and stays pink inside. The fix is a steam start: a splash of water and a lid cook the center gently, then the water evaporates and the sausage browns in its own fat. That same fat toasts the garlic bread, so nothing goes to waste. Make the quick relish first so it has time to chill; its vinegar snap is what keeps a rich plate like this from feeling heavy.

Ingredients

Serves 2

Method

Toss the cucumber with 1/2 tsp salt and let it drain in a sieve for 15 minutes, then squeeze out as much liquid as you can.
Done
Simmer the vinegar, sugar and mustard seeds in a small pan for 1 minute until the sugar dissolves. Pour over the cucumber, onion and jalapeno, stir and refrigerate while you cook.
Done
Heat the oil in a 10-inch skillet over medium-low heat. Add the sausages and water, cover and cook 8 minutes.
Done
Uncover and let the water cook away, then keep turning the sausages every 2 minutes for 8 to 10 minutes, until they are mahogany brown and 160 F in the center. Rest them on a plate.
Done
Mash the butter with the garlic, parsley and remaining salt. Spread it over the cut sides of the rolls and toast them face down in the sausage fat for 2 to 3 minutes until crisp and golden.
Done
Plate the sausages with the garlic toast and a generous bowl of chilled relish.
Done

Hand cutting a sausage into thin coins on a wooden board — Cutting a sausage into thin coins

Sliced salami and chorizo fanned across a small wooden board — Salami and chorizo sliced for the board

08 Hanging next to it

All Sausage & Charcuterie →

Members only No. 08 · Sausage & Charcuterie Prosciutto Pizza with Arugula and Shaved Parmesan Total50 min Serves2 LevelHard 4.7 (455)

Free No. 08 · Sausage & Charcuterie Autumn Charcuterie Spread with Persimmons Total50 min Serves10 LevelMedium 4.6 (143)

Free No. 08 · Sausage & Charcuterie Grill-Pan Italian Sausages over Blistered Tomatoes Total45 min Serves4 LevelMedium 4.5 (204)

Members only No. 08 · Sausage & Charcuterie Mixed Sausage Platter with Three Dipping Sauces Total45 min Serves4 LevelMedium 4.3 (58)

+ Featured from other counters

Members only No. 10 · Wok, Skewer & Bowl Sizzling Beef Bulgogi with Banchan Total50 min Serves4 LevelEasy 4.8 (1187)

Members only No. 13 · Sides & Sauces Duck Fat Roast Potatoes Total1 hr 35 min Serves6 LevelHard 4.9 (674)

Members only No. 10 · Wok, Skewer & Bowl Pho with Braised Beef Short Rib Total4 hr 45 min Serves6 LevelHard 4.9 (163)