Maple Sausage Apple Sandwich

How to Make Maple Sausage Apple Sandwich

1. 1

   Step 1: Cook and glaze the sausages

   Heat a large skillet over medium. Add 1 tablespoon butter and the sausage links, cooking 8–10 minutes, turning occasionally until browned and cooked through. Reduce heat to low, add the maple syrup and the remaining tablespoon of butter, and gently toss the sausages in the syrup 1–2 minutes until glazed; transfer to a plate and keep warm.

   For this step

   • 8 linksMaple breakfast sausage links
   • 1/4 cupPure maple syrup
   • 2 tablespoonsUnsalted butter
   
2. 2

   Step 2: Sauté the apples

   Using the same skillet over medium, add a small pat of butter if needed and the thinly sliced apples. Sauté 4–6 minutes until edges are golden and apples are just tender, seasoning with salt and pepper to taste. If the pan is dry, add a splash of water or a teaspoon of maple syrup to aid caramelization.

   For this step

   • 1 largeLarge apple (Honeycrisp or Gala), cored and thinly sliced
   • 1/4 teaspoonSalt and freshly ground black pepper
   
3. 3

   Step 3: Toast buns and melt the cheese

   Split the brioche buns and lightly butter the cut sides. Return the skillet to medium-low and toast the buns, butter-side down, until golden (about 1–2 minutes). Top the bottom bun halves with a slice of cheddar, place the pan briefly over low heat and cover for 30–60 seconds to help the cheese melt.

   For this step

   • 4 piecesBrioche buns (or English muffins), split
   • 4 slicesSharp cheddar cheese slices
   • 2 tablespoonsGrainy Dijon mustard
   
4. 4

   Step 4: Slice and assemble sandwiches

   Slice each glazed sausage in half lengthwise (or into pieces) and arrange over the melted cheese. Pile warm sautéed apples on top, add a smear of grainy Dijon to the top bun, and place it over the filling. If desired, drizzle a little extra maple syrup over the apples for a sweeter finish.
   
5. 5

   Step 5: Finish and serve

   Press sandwiches together briefly, slice in half, and serve immediately while warm. Leftovers store chilled for up to 2 days; reheat in a skillet or toaster oven to preserve texture.
   

1. Heat a large skillet over medium. Add 1 tablespoon butter and the sausage links, cooking 8–10 minutes, turning occasionally until browned and cooked through. Reduce heat to low, add the maple syrup and the remaining tablespoon of butter, and gently toss the sausages in the syrup 1–2 minutes until glazed; transfer to a plate and keep warm.
2. Using the same skillet over medium, add a small pat of butter if needed and the thinly sliced apples. Sauté 4–6 minutes until edges are golden and apples are just tender, seasoning with salt and pepper to taste. If the pan is dry, add a splash of water or a teaspoon of maple syrup to aid caramelization.
3. Split the brioche buns and lightly butter the cut sides. Return the skillet to medium-low and toast the buns, butter-side down, until golden (about 1–2 minutes). Top the bottom bun halves with a slice of cheddar, place the pan briefly over low heat and cover for 30–60 seconds to help the cheese melt.
4. Slice each glazed sausage in half lengthwise (or into pieces) and arrange over the melted cheese. Pile warm sautéed apples on top, add a smear of grainy Dijon to the top bun, and place it over the filling. If desired, drizzle a little extra maple syrup over the apples for a sweeter finish.
5. Press sandwiches together briefly, slice in half, and serve immediately while warm. Leftovers store chilled for up to 2 days; reheat in a skillet or toaster oven to preserve texture.