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Italian Sausages with Dijonnaise & Carrot Slaw
2 or 6 Serving Dinner

Italian Sausages

with Dijonnaise & Carrot Slaw

Tags: High-Protein, <600 Calories, Nut-Free
SERVINGS
2 6
PREP & COOK TIME
25 min
CALORIES
580
FAT
16g
CARBOHYDRATES
89g
PROTEIN
31g

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INGREDIENTS

  1. 1 carrot
  2. 1 shallot
  3. 1 tsp caraway seeds
  4. ¼ cup apple cider vinegar
  5. 2 tbsp turbinado sugar
  6. 4 oz shredded red cabbage
  7. 1 tbsp Dijon mustard
  8. 2 tbsp Follow Your Heart Soy Free Vegenaise
  9. 2 Field Roast Italian Sausages
  10. 2 pretzel buns
  11. 1 oz cherry peppers
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet, Box grater
SERVINGS
2 6
PREP & COOK TIME
25 min
CALORIES
580
FAT
16g
CARBOHYDRATES
89g
PROTEIN
31g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

Peel and grate the carrot. Peel and mince the shallot.

2
Make the carrot slaw

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.

3
Mix the Dijonnaise

In a small bowl, whisk together the Dijon mustard, Vegenaise, and a pinch of salt and pepper.

4
Cook the sausages

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.

5
Toast the buns

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.

6
Serve

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!

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