- 4 slices Le Douanier cheese
- 2 Toulouse sausages
- 15 ml (1 tbsp.) Dijon mustard
- 60 ml (1/4 cup) sauerkraut, store-bought
- Bread chosen: Baguettine
- In a saucepan filled with boiling water, cook sausages for 5 minutes and drain them.
- Then grill for a couple of minutes on each side.
- Slice the sausages.
- Cut open the baguettine and spread both sides with Dijon mustard. Fill with Toulouse sausages, cheese and sauerkraut.
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