Recipe: Summer Sausage and Fried Onion on Rye

Recipes title

Summer Sausage and Fried Onion on Rye

2 servings

Shoppers at many of the state's markets find more than fresh produce to tempt them. Occasionally, the special sausages of local butchers are available—meats like smoked kielbasa, bratwurst, liver sausage and summer sausage. Here's a summer sausage sandwich that really says "Wisconsin." Wash it down with a frostycold beer or a tall glass of milk.

1-2 teaspoons butter or margarine
2 cups sliced yellow onions
Salt and fresh ground black pepper
3 ounces thin-sliced summer sausage (with or without garlic)
4 slices good rye bread or 2 rye rolls
Coarse-grained or brown mustard
1 tomato, sliced thick
Sliced dill pickles

Preparation

Heat butter or margarine in large skillet. Add onions and cook over medium heat until wilted and golden brown. Season with salt and pepper. Push onions to one side of the pan, and "grill" sausage slices on both sides briefly.
Spread rye bread or rolls with mustard. Layer on the sausage, onions, tomato slices and pickles. Press well so it all holds together, and dig in.

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Summer Sausage and Fried Onion on Rye

Recipe from:
Fresh Market Wisconsin
by Terese Allen
Cover design by Dunn & Associates Advertising Design
Amherst Press
Released: 1993
ISBN: 0-942495-26-8
Reprinted with permission

This Archived Page created between 1994 and 2001. Modified August 2007

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