Italian Sausages
with Dijonnaise & Carrot Slaw
INGREDIENTS
- 1 carrot
- 1 shallot
- 1 tsp caraway seeds
- ΒΌ 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
INSTRUCTIONS
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 ΒΌ 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!