This easy to make, locally inspired snacking sandwich is perfect for weekend gatherings! To see Chef Plum in action, learning about the local maple from Ambler Farm that inspired it, don’t forget to hop over and check out episode 11 of Edible Nutmeg on the Road!
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- ½ cup sliced onion
- ¼ cup sliced Serrano peppers
- ½ cup sliced shallots
- 1 tablespoon minced garlic
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 4 seasoned sausages or bratwurst
- 4 slices sourdough or preferred bread
- Warm 1 tablespoon olive oil on medium heat in a sauté pan. Chop sausage into bite-sized pieces and cook on medium heat until browned, moving regularly to prevent burning.
- Set sausage aside and add 1 tablespoon olive oil to same pan. Add onions, shallots, and Serrano peppers to pan and cook over medium heat. Once vegetables are soft and beginning to brown, add garlic, 1 tablespoon maple syrup, and 1 tablespoon apple cider vinegar. Continue to sauté until well browned, then remove from heat and set aside.
- Set toaster oven to broil. Sprinkle brown sugar on toast and cook in toaster oven until toasted.
- Mix sausage and vegetables in a baking pan. Set toaster oven to 350° and place tray in oven for 20 minutes, or until mixture starts to smoke.
- Remove tray from oven. Drizzle 2 tablespoons maple syrup and 1 tablespoon apple cider vinegar over sausage and vegetables. Mix thoroughly.
- Spoon mixture onto toast and serve.