Sausage and Sage Sarnie

Mar 14, 2023

By Esther Boateng

Looking for tasty toast toppers? This toasted sandwich (or sarnie) is probably the closest you’ll get to eating store bought pizza without eating actual pizza. Take a thick slice of sourdough, sausage meat seasoned with sage, oregano, wild ramp, and organ-based seasoning, and top it with a generous blend of smoked seaside cheddar, milk, or cream, and you’ll have a tasty slice of nice, or two that you’ll want to eat any time of the day, not just as a snack.

Upgrade your sausage topping with a handful of hemp seeds and some scallions if you fancy a bit of chopping. If you use unseasoned over-the-counter sausage, no problem, add extra herbs and spices such as sage, oregano, and organ seasoning, and perhaps some garlic powder. Use a strong cheese in the topping such as a bold cheddar or Gruyère, and this snack will ooze with flavor.

Sausage and Sage Sarnie

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Ingredients

4 sausages
2 cups shredded cheddar or gruyere cheese
6-8 organic mushrooms, cleaned and thinly chopped (optional)
1/2 cup milk or full fat cream
2 tsp. Dr. Cowan’s Garden Organ-Based Seasoning
2 tsp. Dr. Cowan’s Garden Ramp Powder
1 Tbsp. Dr. Cowan’s Garden Dried Whole Leaf Sage, chopped
1 tsp. Dr. Cowan’s Garden Dried Whole Leaf Oregano, chopped
2 scallions, chopped (optional)
2 Tbsp. hemp seeds (optional)
4 slices sourdough bread
1 tsp. Dr. Cowan’s Garden A2/A2 Ghee

Beetroot Sauerkraut Topping:

1/2 tsp Dr. Cowan’s Garden Organic Three-Beet Powder
1 Tbsp. plain sauerkraut

Turmeric Sauerkraut Topping Alternative:

1/4 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
1 Tbsp. plain sauerkraut

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Directions

Cook the sausages in the oven or pan-fry according to package instructions.
Let the sausages cool slightly, and randomly chop them into smallish pieces.
Grate the cheese.
Thinly slice the mushrooms.
Put the chopped sausages, grated cheese, and mushrooms in a bowl, and add milk or cream. organ seasoning, sage, wild ramp, oregano, scallions, and hemp seeds if you use these ingredients.
Briefly stir the sausage mixture.
Lightly toast the sourdough slices.
Remove from the toaster and lightly butter each slice.
Line a tin baking tray with greaseproof paper and arrange the buttered slices.
Spoon the sausage mixture on top of the lightly toasted sourdough slices, ensure it’s evenly spread, and place in the oven for approximately 15-20 minutes or until the cheese melts.
Remove from oven, top with seasoned sauerkraut, then serve warm.

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