Steps

1. Cut off the core of the onion and slice thinly.
   🕒 01:07
2. Stack the cabbage leaves and shred.
   🕒 01:31
3. Slice the sausages ultra-thinly in a wavy cut. (Key to success!) This cut increases the surface area, enhancing crispiness and flavor, and making them easier to sandwich.
   🕒 01:54
4. Heat 10g of butter in a frying pan and toast 2 slices of bread until golden brown on both sides. (Key to success!) Frying in a pan adds a nice crispiness while keeping the bread soft. Feel free to use more butter if you like.
   🕒 02:58
5. Remove the toasted bread from the pan.
   🕒 03:53
6. Heat a little vegetable oil in the same frying pan and fry the 2 sausages, sliced thinly in a wavy cut, until fragrant.
   🕒 04:00
7. Temporarily remove the fried sausages and let them rest.
   🕒 04:29
8. In the pan with the sausage drippings, lightly stir-fry the thinly sliced onion (20g) and shredded cabbage (1 leaf, approx. 50g) until softened.
   🕒 04:40
9. Add 1 tbsp of mayonnaise [A] and 1 tbsp of ketchup [A] to the softened vegetables and stir-fry briefly in aurora sauce.
   🕒 05:08
10. Place the toasted bread on a cutting board and spread whole grain mustard (to taste) on one side. (Key to success!) Mustard sharpens the flavor of the aurora sauce.
    🕒 05:35
11. Pile the cabbage and onion mixture, stir-fried in aurora sauce, generously onto the side with mustard. (Key to success!) Piling it high in the center helps prevent filling from spilling out when sandwiched.
    🕒 05:57
12. Top with plenty of the fried sausages.
    🕒 06:26
13. Place the other slice of bread, mustard-side up, on top of the filling. Press down gently, aligning the indented edges of the bread.
    🕒 06:29
14. Wrap tightly in plastic wrap diagonally to let the ingredients meld together.
    🕒 06:55
15. Trim off the crusts of the plastic-wrapped hot sandwich, then cut in half to complete.
    🕒 07:06
16. If desired, sprinkle with coarse black pepper (to taste) as a finishing touch.
    🕒 08:00