When I first received my advance copy of Emeril’s Kicked-Up Sandwiches, I went to town with the post-it notes, marking all the potential meals I’d be whipping up. Making the cut early on were Smoked Sausage Sandwiches with Beer-Braised Onions, which sounded absolutely fantastic. Smoked sausage on French bread with some mayo, spicy mustard, Munster cheese, and beer-braised onions, of course. My goodness, that’s amazing!
I don’t cook all that much, other than the basic stuff. I know I shouldn’t say this, but we eat a lot of pasta around here. Baking calms me, inspires me, makes me happy. Cooking stresses me out a bit. It’s not as natural. This recipe may have converted me.
The whole experience was such a joy. From the slow cooking of the onions, to the preparing of the other ingredients so that assembly would go together smoothly, it felt like a dance instead of the usual chaotic affair. It probably helped that it was a leisurely Saturday afternoon instead of a stress-induced 10 minutes between work and soccer practice.
It only got better when it came time to actually consume the sandwich. Such a symphony of flavors, everything working perfectly in harmony. It was pure bliss! The family had long since finished eating (no need for them to wait while I photograph mine), leaving me with no distractions, every bite exceeding the previous in enjoyment.
I make smoked sausage all the time, but usually grilled or boiled, always served with ketchup on a plate, sometimes with mashed potatoes, sometimes with french fries. Not all that interesting. I have learned the error of my ways! There is so much more to this reliable piece of meat!
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Disclosure: The views and opinions expressed on this blog are mine alone, based upon my personal experience. Morrow Cookbooks provided me with a Cookalong Kit including an advance copy of Emeril’s Kicked-Up Sandwiches. In addition, upon completion of the #SeriousSandwich cookalong, all participants will receive a small grocery reimbursement and a complete library of Emeril Cookbooks.