Open-Faced Chicken-Apple Sausage Sandwiches
- 1 (12-ounce) package chicken-apple sausages, cut in half lengthwise (such as Gerhard's)
- Cooking spray
- 2 cups thinly sliced onion
- 2 tablespoons water
- 1 teaspoon dark brown sugar
- 2 tablespoons prepared mustard
- 4 (1 1/2-ounce) slices pumpernickel bread, toasted
- Heat a 12-inch nonstick skillet over medium heat. Coat sausage with cooking spray; add sausage to pan, and cook 3 minutes on each side or until browned. Remove sausage from pan; keep warm. Coat pan with cooking spray; add onion. Cook 8 minutes or until browned, stirring frequently; add water and sugar, stirring well. Place sausage over onion mixture; reduce heat to low. Cover and cook 5 minutes.
- Spread 1 1/2 teaspoons mustard on each slice of bread. Top each with about 1/4 cup onion mixture and 2 sausage halves. Serve immediately.
chickenapple sausages, cooking spray, onion, water, brown sugar, mustard, pumpernickel bread
Taken from www.myrecipes.com/recipe/open-faced-chicken-apple-sausage-sandwiches (may not work)