Knockwurst with Coarse Mustard and Pear-Apple Compote

 

Makes 2 sandwiches

• 2 fully cooked knockwurst sausages
• Four ½-inch-thick slices rye bread with caraway seeds (from a good bakery)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons grainy mustard, or more to taste
• ¾ cup Pear-Apple Compote (recipe below)

1. Heat a panini or sandwich press.
2. Cut the sausages almost in half lengthwise, leaving the two halves just barely attached to each other ; grill the sausage on the press until browned, about 2 minutes and transfer to a paper towel-lined plate to drain.
3. Brush each piece of rye bread on one side with the butter ; put the slices, buttered side down, on a cutting board.
4. Spread two of the slices with the mustard ; spread the Pear-Apple Compote over the mustard.
5. Arrange two sausage halves on top of the compote, trimming the ends if necessary ; top each sandwich with the remaining bread slices, buttered side up.
6. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
7. Carefully remove from the press and serve immediately.

Pear-Apple Compote

                    The sweetness of this simple compote contrasts well with smoked ham, turkey, and sausage.

• ½ tablespoon unsalted butter
• 2 Granny Smith apples, peeled, cored, and cut into ½-inch dice
• 2 Bartlett or Anjou pears, peeled, cored, and cut into ½-inch dice
• 2 tablespoons light brown sugar
• 1 teaspoon fresh lemon juice
• ¼ teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of salt

1. Melt the butter in a medium saucepan over medium-high heat.
2. Add the remaining ingredients and cook, stirring occasionally, until the apples and pears are very soft and most of the juices the have released have evaporated, 25 to 30 minutes.
3. Serve warm or let cool, then refrigerate, tightly covered, for up to 2 days.
4. Let the compote come to room temperature before using.

BON APPÉTIT