This might be weird, but I do not like buns on my hotdogs nor on my hamburgers. I dislike them intensely. I hate the doughy white bread that gets soggy and sodden under the good stuff, and I hate the processed, too-sweet taste of everything sold in the supermarkets. So, I just skip the bun. I have been doing this long before Atkins was popular, and I still do it even though that fad seems to have faded.
My husband, however, is a fan of the bun. Not because he thinks it tastes great, but because he likes everything to be held together without any mess or fuss. He will eat it with a knife and fork on occasion, but I know he is secretly longing for the bun. So what to do? My way of finding middle ground: lavash bread.
Lavash is great because it is thin and doesn’t get in the way of the other great food flavors. I use them for sausages, as pictured, rolling them with homemade stone-ground mustard, chopped onions and sauerkraut. Heating them just a minute or so on each side in a skillet gives them a just a little crisp on the outside. I also prefer lavash to tortillas for making roll-ups of any kind, because it is really pliable and doesn’t easily break on you. I like to smear them with hummus and chopped veggies, or with goat cheese, caramelized onions and fresh herbs from the garden.
1/2 sheet lavash bread
1-2 tbs tbs dijon mustard
1-2 tbs chopped white onion
1/2 cup sauerkraut (or more/less, depending on your taste)
Split sausage in half and grill or fry on stovetop. Warm a large skillet on the stove and cut your sheet of lavash in half (one full sheet will serve 2). Place the lavash into the skillet to warm it, and flip it over after about a minute. Add mustard and spread over entire sheet. Add sausage halves, one right next to the other. Scatter the chopped onion and sauerkraut over the sausage and mustard. Starting at sausage end, roll tightly. You can add a toothpick to the center to keep it in place if needed. Serve.