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Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
8 - 2 oz bangers
8 oz pickled cabbage
8 T thousand island dressing
16 slices mustard cheddar
16 slices rye bread
soft butter
Grill bangers until just done. Let cool. Cut bangers almost in ½ leaving one side attached. Spread butter on the outside of each slice. In a skillet on low heat place the bread butter side down. Drizzle with the thousand island, then cheese then warm cabbage and then the grilled sausage. When toasted to golden form into a sandwich. Cut and serve. Enjoy!!!!!
Pickled Cabbage
1 onion sliced
1 small head of cabbage
1 ½ cup apple cider
1 ½ cup cider vinegar
3 T kosher salt
Shred cabbage fine. In a non-reactive pot place all the ingredients. Bring to a boil and simmer until cabbage is almost translucent. Cool and store in the refrigerator for several months.
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