The best thing about always being strapped for time is that eventually you manage to come up with a vast rotation of recipes that not only taste good and don’t take a lot of time to whip up, but that also look really pretty.

That definitely applies to this sandwich filled with grilled beef chipolata sausages, mustard greens, and grilled red onion topped with a wonderfully spicy and flavourful garlic harissa aioli that you’re going to make from scratch in mere moments! Yes, you are!

Grilled sausage sandwich are great for lunch, but throw in some roasted potatoes and you have a great dinner as well!

 

Ingredients:

 

Sausage Sandwich:

4 buns of choice
8 thin beef chipolata sausages
mustard greens and salad leaves
1 big red onion

 

Garlic Harissa Aioli:

2 egg yolks (room temperature)
2/3 cup sunflower oil
1/2 tsp salt
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove
1 or 2 tbsp Harissa

 

Directions:

 
Being strapped for time means taking shortcuts. Never fear the shortcuts! I’m using my food processor. Use only super fresh eggs (completely at room-temp) or pasteurized eggs for this!
 

In the food processor you combine all garlic harissa aoili ingredients except for the oil. Squeeze in the garlic.

Pulse a few times to combine.

 
I don’t want a nasty clash of flavor—I know that will happen when I use olive oil—so I went with a lighter, more neutral oil: sunflower oil. You can replace this with peanut oil as well.

Let your food processor spin and slowly pour in the oil in a really thin stream. Seriously, no big splashes or you’ll never get an emulsion going.

Halfway through the process you’ll see it transforming from a yellow glob into a real mayonnaise. That’s your yay moment.

Transfer the mayo to a bowl and add the harissa.

Stir it in and check the seasoning. You might want to add a bit more salt.

 
Put it in the fridge for at least an hour to let the flavours come together.
 

The stuff. The pistolets could have easily been a baguette and the mustard greens could have been arugula as well! I’m so easy going.

Heat your grill and give the sausages and onions 5 to 6 minutes, flipping them now and then.

 
That’s it. Open up the bread, spread a really thin layer of harissa aioli on the bottom half, top with the greens. Swirl more harissa aioli over the sausages and top with the grilled onion.
 

I love a good sausage sandwich!

Sausage Pistolet With Harissa Aioli
Ingredients	Sausage Sandwich: 4 buns of choice 8 thin beef chipolata sausages mustard greens and salad leaves 1 big red onion   Garlic Harissa Aioli: 2 egg yolks (room temperature) 2/3 cup sunflower oil 1/2 tsp salt 1 tbsp lemon juice 1 tsp Dijon mustard 1 garlic clove 1 or 2 tbsp Harissa (recipe can be found at kayotickitchen.com)
Directions	I’m using my food processor. Use only super fresh eggs (completely at room-temp) or pasteurized eggs for this! In the food processor you combine all garlic harissa aoili ingredients except for the oil. Squeeze in the garlic. Pulse a few times to combine. Let your food processor spin and slowly pour in the oil in a really thin stream. No big splashes or you’ll never get an emulsion going. Halfway through the process you’ll see it transforming from a yellow glob into a creamy real mayonnaise. transfer the mayo to a bowl and stir in the harissa. Check the seasoning and put it in the fridge for at least an hour to let the flavours come together. Turn the onion into thick slices and preheat your grill. Grill the sausages and onions 5 to 6 minutes, flipping them now and then. Open up the pistolets or baguettes, spread a really thin layer of harissa aioli on the bottom half, top with the greens. Swirl more harissa aioli over the sausages and top with the grilled onion.
Meal type:	Lunch, Main Course
Servings:	4
Copyright:	© kayotickitchen.com