Recipe: Bockwurst Sandwiches with Onion-Mustard Sauce

BOCKWURST SANDWICHES WITH ONION-MUSTARD SAUCE

2 tablespoons olive oil
1 pound white or yellow onions, thinly sliced
1 cup canned beef consomme, undiluted
2 to 4 tablespoons German coarse-grain mustard
Freshly ground pepper
4 bockwurst or favorite veal and pork sausages
4 sourdough French rolls, split

Prepare a charcoal fire or preheat a broiler.

TO MAKE THE ONION-MUSTARD SAUCE:
In a skillet, heat the olive oil over medium heat. Add the onions and saute until they are limp and transparent, about 15 minutes, stirring often. Add the rich beef broth and simmer 5 minutes.

Stir in the mustard, adding freshly ground pepper, if desired. Set sauce aside.

TO COOK THE SAUSAGES:
Grill or broil the sausages for about 15 minutes, turning to brown all sides. (If sausages are thick and were sold not fully cooked, then it's best to parboil them before grilling, so cooking will be thorough.)

Toast the French rolls, cut sides down, on the grill.

TO SERVE:
Place a sausage or split sausage into each toasted roll and top with a generous portion of the onion mixture. Serve with cold beer.

Makes 4 servings
Source: The Good Cook's Book of Mustard by Michele Anna Jordan