Seared Sausage with Mustard Pan Sauce on Toasted Rolls
Sausages seared until browned, then sliced and returned to a quick mustard pan sauce built on the browned bits. Served open-faced on toasted rolls with soft onions.
- Total
- 17 min
- Prep 5 · Cook 12
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Deglazing
- Savory
- Quick
- Stovetop
Instructions
-
Slice the onion thinly. Split the roll in half. In a small bowl, stir the mustard into 60 ml water with a pinch of salt and black pepper.
~4 min
Mixing mustard into water first disperses it evenly so the sauce won't clump when it hits the hot pan.
-
Heat the oil in a non-stick skillet over medium-high heat. Add the sausages and cook, turning, until browned all over and cooked through, about 6 minutes.
~6 min
Searing over medium-high heat triggers Maillard browning, building the flavorful fond that becomes the sauce.
Let the sausages brown undisturbed for the first minute or two before turning, so the fond that flavors the sauce actually forms.
Searing Pat sausages dry and leave them undisturbed for the first minute or two; moving them too early prevents the browned crust from forming.
-
While step 2 cooks
While the sausages cook, toast the roll halves cut-side down in a dry corner of the skillet until golden, about 2 minutes. Set aside.
~2 min
Dry toasting drives off surface moisture so the bread browns and crisps instead of steaming.
-
Move the sausages to a board and slice them into 1 cm rounds. Add the onion to the skillet and cook until soft and lightly golden, about 3 minutes.
~3 min
Slicing after cooking keeps the casing intact during searing, and the onion softens in the rendered fat.
-
Pour in the mustard water and scrape up the browned bits. Simmer until slightly thickened, about 2 minutes.
~2 min
The water deglazes the pan, dissolving the browned bits so their flavor dissolves into the sauce.
If the mustard sauce reduces too far, loosen it with a splash of water rather than more oil.
Deglazing Pour liquid in while the pan is hot and scrape the browned bits immediately; waiting lets them burn and turn the sauce bitter.
-
Return the sausage slices to the pan and turn them in the sauce until hot, about 1 minute. Spoon over the toasted rolls and serve.
~1 min