Italian Sausages
with Dijonnaise & Carrot Slaw
INGREDIENTS
- 3 carrot
- 2 shallot
- 1 tbsp caraway seeds
- ½ cup apple cider vinegar
- ⅓ cup turbinado sugar
- 12 oz shredded red cabbage
- 2 tbsp Dijon mustard
- ⅓ cup Follow Your Heart Soy Free Vegenaise
- 6 Field Roast Italian Sausages
- 6 pretzel buns
- 2 oz cherry peppers
- 2 tbsp 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 the toasted caraway to a large bowl and add the apple cider vinegar, turbinado sugar, and ¾ 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 tbsp vegetable oil. Once the oil is hot, add the sausages and cook until well browned, about 2 to 3 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!