Amsterdam-style sausage roll with burrata and spinach
A hearty Amsterdam-style sausage roll featuring juicy garlic and parsley sausages, creamy burrata, and fresh sautéed spinach, all served on a toasted baguette.
What you need
How Maurice does it
- 1
Heat olive oil in a skillet over medium-high heat. Add the sausages and cook until browned on all sides, about 8-10 minutes. Flip occasionally.
- 2
While sausages cook, crush the garlic cloves with the flat side of a knife or your palm.
- 3
Add the crushed garlic to the skillet with the sausages and cook for 1-2 minutes until fragrant.
- 4
Remove sausages from the skillet and set aside. Slice the baguette in half lengthwise.
- 5
Place the baguette halves cut-side down into the hot oil and sausage fat. Press down with a spatula and toast until golden and crispy, about 2-3 minutes.
- 6
Remove the toasted baguette halves and set aside. Add the fresh spinach to the skillet and sauté with the garlic until wilted, about 2 minutes. Season with salt and pepper.
- 7
Cut open the burrata package and spread the creamy cheese onto the toasted baguette halves.
- 8
Top the burrata with the sautéed spinach.
- 9
Place a cooked sausage on top of each prepared baguette half.
- 10
Cut each assembled sandwich in half and serve immediately.
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