Since as you may know, *ahem* I love to cook, it shouldn’t come as any surprise that I can easily whip up a full dinner on a weeknight for myself and whoever I’m with. And when I say dinner I mean a main course, vegetable, and starch side because to me, making a pasta dish for dinner is like taking a break. But sometimes it’s good to take it easy, especially when that comes in the form of sausage sandwiches with chimichurri, caramelized onions, and shredded radicchio. Originally I was going for an Argentinian choripan vibe here, but I don’t think they’d appreciate me putting caramelized onions and radicchio on there so we’ll just call them sausage sandwiches.
Sausage sandwiches are the perfect lunch or easy dinner because you hardly have to cook anything. Sure, we’re topping them with a freshly made chimichurri, but the food processor or blender does most of the work there. Caramelizing the onions only requires that we remember to stir them every so often while we prepare everything else. After that it’s smooth sailing…just cook the sausages and lightly toast the bread and assemble. You can easily knock this one out in 20 minutes if you focus.
The sausages pair perfectly with the bitter radicchio, sweet onions, and tangy chimichurri all on a crusty roll that is sturdy enough to stand up to the filling. If that wasn’t enough to convince you, I mean really – just look at how beautiful and delicious these look. This my friends, is eating the rainbow for carnivores.
- 4 sausages of your choice
- 1 baguette
- 1 medium red onion
- 1 small head radicchio
- 1 c. italian parsley leaves
- ½ c. cilantro
- 2 garlic cloves, peeled and sliced
- 3 T. red wine vinegar
- ¼ c. + 1T. olive oil, divided
- 1 t. kosher salt
- 1 t. ground black pepper
- Slice the red onion in half through the stem, peel, then cut into slices about ¼” thick. Heat 1 T. olive oil in a frying pan over medium-low heat and add the onion with a pinch of salt. Cook, stirring occasionally until the onions are soft and caramelized, but not falling apart.
- Meanwhile, add the parsley, cilantro, garlic, vinegar, remaining ¼ cup olive oil, salt and pepper to a food processor and pulse until there are no large chunks of garlic remaining, about 1 min.
- Cut the baguette into four sausage-length portions, then slice lengthwise, leaving a small portion uncut to act as a hinge.
- Once onions are finished, remove from pan and set aside. Slice the sausages lengthwise and place cut side down in the pan. Cook until sausages are heated through and beginning to brown. While the sausages are cooking lightly toast the baguette and thinly slice the radicchio.
- To assemble the sandwiches spoon a large dollop of chimichurri onto the bottom half of the baguette, followed by the sausages, caramelized onions, shredded radicchio and a little more chimichurri.
- When choosing the baguette make sure it is slightly soft and not too crusty, otherwise you risk cutting the roof of your mouth! You could also substitute any sausage rolls you can get your hands on.
- For the sausages you can choose any you like, but if you’re wondering that I used here they’re polish sausages, which I like because they’re smoky and garlicky.