with Dijonnaise & Carrot Slaw
View Full Nutrition Label
Get Recipes Delivered
- 1 carrot
- 1 shallot
- 1 tsp caraway seeds
- ¼ cup apple cider vinegar
- 2 tbsp turbinado sugar
- 4 oz shredded red cabbage
- 1 tbsp Dijon mustard
- 2 tbsp Follow Your Heart Soy Free Vegenaise
- 2 Field Roast Italian Sausages
- 2 pretzel buns
- 1 oz cherry peppers
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Peel and grate the carrot. Peel and mince the shallot.
Place a large nonstick skillet over medium-low heat with the caraway seeds. Toast the seeds until aromatic, about 2 to 3 minutes. Transfer toasted caraway seeds to a large bowl and add the apple cider vinegar, turbinado sugar, and ¼ tsp salt. Whisk until the sugar dissolves. Add the grated carrot and shredded red cabbage and toss to coat evenly.
In a small bowl, whisk together the Dijon mustard, Vegenaise, and a pinch of salt and pepper.
Remove the sausages from their plastic casing. Return the skillet to medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the sausages and cook until well browned, about 2 to 4 minutes per side.
Set the oven to broil on low. Slice the pretzel buns halfway through and broil until the tops are toasted, about 1 to 2 minutes.
Nestle a sausage into each pretzel bun. Top with Dijonnaise, some of the carrot slaw, minced shallot, and cherry peppers. Serve with any remaining carrot slaw on the side. Enjoy!