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Turkey Sausage Sandwich with Gouda, Cranberry & Mayo

In this recipe turkey sausage patties are served with crispy hickory-smoked bacon, melted nutty gouda cheese and homemade cranberry mayonnaise and topped with arugula on toasted sourdough bread.
Course Sandwich
Cuisine American
Keyword arugula, bacon, cranberry, holidays, mayo, pork, sausage, turkey, turkey sausage
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2

Ingredients

For the cranberry mayo:

  • ¼ cup mayonnaise
  • ¼ cup canned chunky cranberry sauce
  • ½ teaspoon freshly ground black pepper

For assembly:

  • ½ pound Wright Hickory Smoked Bacon
  • 1 tablespoon extra-virgin olive oil
  • 8 Jimmy Dean Turkey Sausage Patties, thawed if necessary
  • 4 slices sourdough bread, cut in ½” thick slices
  • 4 slices gouda cheese
  • ½ packed cup baby arugula

Instructions

For the cranberry mayo:

  • In a small bowl stir together the mayonnaise, cranberry sauce and black pepper until combined. Cover and refrigerate until ready to use.

For assembly:

  • Preheat oven to 400ºF. Arrange bacon in a single layer on an aluminum-foil lined baking sheet. Bake until evenly golden brown and crispy, about 16 to 18 minutes. Remove to a paper-towel lined plate to drain.
  • Heat a large non-stick skillet over medium heat. Add olive oil and heat through. Add the patties and heat until golden brown, about 3 minutes. Flip and continue cooking until warmed through, about an additional 3 minutes. Remove to a plate and set aside.
  • Heat oven to broil on high. Arrange bread on a baking sheet and toast until golden brown, about 2 minutes. Flip the bread and arrange slices of gouda cheese on half of the bread. Continue to toast until the cheese is melted, about an additional 2 minutes.
  • Top the slices of bread with the cheese with the warmed patties on top, 4 per slice. Top with the slices of bacon and top with a handful of arugula. Spread 2 tablespoons of the cranberry mayonnaise on each of the remaining slices and close the sandwiches. Slice in half and serve.