If you’ve combed through all our recipes, you’ve probably noticed we like our sausage variations here at Clarksburg. That’s because we haven’t met a sausage that didn’t pair perfectly with the sweetness of cider—specifically our Semi-Sweet Hard Cider. This recipe calls for classic Polish sausage, but feel free to experiment with the types of sausage you use.
These sandwiches are a breeze to whip up in 20 minutes or so. The key is not only cooking the sausages in cider but also drizzling them with a tangy cider mustard just before serving. The sugar in the cider and honey help to temper the pungent Dijon. It’s still tangy, but with a nice, sweet balance.
