Because, oh goodness, you really want to drizzle the pan juices over the sausages and apples after laying them on the bread. That’s butter and sausage drippings and apple juice mixed together, and it makes no sense to throw that away.
You may use whatever sausage variety you like but the really tasty ones are recommended. Double smoked sausages were used here. Please don’t substitute hotdogs.
Split the sausages and fry in butter. Flip to brown evenly. Do this over medium heat because butter burns fast and you don’t want the sausages to look and taste scorched. You just want them nicely browned.
In the pool of butter in the pan (note that it will taste of sausages at this point), fry the apples. Again, don’t use high heat. You want the apples softened and browned but not burned.
Browning the apples will take a few minutes and this is the ideal time to toast your buns. You can toast them on a skillet or in the oven toaster. Don’t skip toasting the bread. You want a nice crust on the sides where they had been cut. That crust will be able to take in the pan drippings without giving the bread a chance to turn soggy.
With all three components prepped and cooked, you assemble. Lay sausage on the bottom halves of the buns, top with apple then drizzle the pan juices over them before folding in the top halves of the bread.
Ingredients
- ¼ cup butter
- 3 sausages more if they are small as you need enough to fill the buns
- 2 Granny Smith apples peeled and cut into wedges
- 3 buns
Instructions
- Heat the butter in a frying pan.
- Split the sausages lengthwise and fry in hot butter on both sides until nicely browned.
- In the remaining butter in the pan, fry the apple wedges, flipping them over after a few minutes, until caramelized and a bit softened.
- Meanwhile, in another skillet, split the buns and toast on both sides.
- Open up the buns and stuff with the sausages and apple wedges.
- Drizzle pan juices over the sausages and apples, and serve.
