Local Loving: Rosamunde's Sausages

partysugar — Thu, 24 Jul 2008 09:00:17 -0700

Anytime I end up drinking in San Francisco's lower Haight district, I have to make a pit stop at Rosamunde Sausage Grill. The hole in the wall joint is perfect for a meal on the go or for grabbing a sausage to enjoy at a nearby bar. One yells his/her sausage of choice - beer, Italian, smoked haberno tequila chicken, lamb, etc. - over the crowd. After a seven-minute wait, another quick decision for toppings (onions, kraut, grilled hot or sweet peppers, ketchup, mustard) is made before being met by pure sausage bliss.

Despite its tough appearance, Rosamunde's succulent, juicy sausages are a sophisticated, grown up take on the classic hot dog. The gourmet fillings - sun dried tomatoes, cherry, fennel - enhance the flavor of the thick skinned sausages. I love this place for its unpretentious atmosphere, delicious food, and ability to satiate after too many beers.Have you been to Rosamunde's? What did you think? If you aren't in the area, what's your favorite local spot to go for sausages or late night food?

'Wich of the Week: Grilled Gourmet Sausage on Olive Bread

YumSugar — Wed, 20 May 2009 14:00:34 -0700

With this grilling-centric holiday upon us, I'm looking beyond burgers and dogs and drooling over gourmet sausages. I love the traditional toppings of grilled onions and red peppers, but rather than use a bun, I like to split the sausage in half and toss the goods onto some fancy-schmancy artisan bread for a surprising sammie that tastes like Summer. I'm lucky enough to live near Rosamunde Sausage Grill, which sells a delicious chicken-cherry sausage, but I recommend any salty-sweet combination, such as chicken-apple sausage, for this recipe. To see how it's made, read more.

Grilled Gourmet Sausage Sandwich on Olive Bread
Original recipe

Ingredients

1/4 cup thinly sliced yellow onion
1/4 of a red bell pepper, sliced into thin strips
1 tablespoon olive oil
1 gourmet sausage, such as chicken-apple
2 slices artisan bread, such as olive bread
1 tablespoon Dijon mustard

Directions

Preheat the grill to medium.
On the grill, cook the sausage, turning occasionally, until cooked through, 10 to 12 minutes. Remove from heat and place on a cutting surface. If desired, toss bread slices on the grill for a few minutes to toast.
Meanwhile, on the stove, heat the olive oil in a skillet over very low heat. Add onions and red peppers and cook slowly, for about 15 minutes, until onions are tender and brown.
Split the sausage in half lengthwise, so that it forms two thinner pieces of equal length.
Place the sausage split-side down on one slice of bread. On the other slice, spread mustard. Top sausage with peppers and onions, and place the second slice mustard-side down on top.

Makes 1 sandwich.

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