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

Italian Sausages

with Dijonnaise & Carrot Slaw

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SERVINGS
2 6
PREP & COOK TIME
45 min
CALORIES
560
FAT
14g
CARBOHYDRATES
87g
PROTEIN
30g

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INGREDIENTS

  1. 3 carrot
  2. 2 shallot
  3. 1 tbsp caraway seeds
  4. ½ cup apple cider vinegar
  5. ⅓ cup turbinado sugar
  6. 12 oz shredded red cabbage
  7. 2 tbsp Dijon mustard
  8. ⅓ cup Follow Your Heart Soy Free Vegenaise
  9. 6 Field Roast Italian Sausages
  10. 6 pretzel buns
  11. 2 oz cherry peppers
  12. 2 tbsp 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
45 min
CALORIES
560
FAT
14g
CARBOHYDRATES
87g
PROTEIN
30g

View Full Nutrition Label


Get Recipes Delivered

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 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.

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 tbsp vegetable oil. Once the oil is hot, add the sausages and cook until well browned, about 2 to 3 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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