Here's a surefire sausage sandwich from the Bistro Hugo lunchbreak file:
Using a precooked sausage, place the whole schlong on a square of tinfoil, crimped upward at the edges to prevent messy juice spill, and slide under the broiler. Check after a few minutes: the skin should be starting to crisp. Rotate sausage and put back under broiler.
Meanwhile, heat a dab of olive oil in a pan. Slice 1/4 onion and sautee slices in oil. Just as they start to brown, add a lusty forkful of sauerkraut. I like the TJ's stuff in the glass jar. Heat until excess liquid evaporates.
If you're using sandwich bread, better to go with something thick and hearty so the sausage and kraut juices won't turn it to mush. Apply condiments as needed. Spicy mustard, obviously. I like a little mayo, call me goyische, fine, and no ketchup.
Slice hot sausage lengthwise, place on bread. Pile onion and kraut onto sausage, letting excess fall onto the plate. Great with beer but not during work hours.
