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.
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.
