Chicken Sausages with Cabbage-Apple Slaw

September 2010
Chicken Sausages with Cabbage-Apple Slaw

by 2 people

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Makes: 4 servings

Prep: 15 mins

Cook: 5 mins

  • 3/4 pound green cabbage, thinly sliced (3 cups)
  • 2 apples, such as granny smith and mcintosh, cut into matchsticks
  • 1/4 cup cider vinegar
  • 1/4 cup buttermilk
  • 4 teaspoons grainy mustard
  • 2 teaspoons sugar
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 fully cooked chicken sausage links (about 9 ounces), halved lengthwise
  1. In a bowl, combine the cabbage and apples. In another bowl, whisk together the vinegar, buttermilk, mustard and sugar; season with salt and pepper. Toss with the cabbage.
  2. In a skillet, heat the olive oil over medium-high heat. Prick the skin side of the sausages with a fork, add to the skillet and cook, turning once, until browned, about 5 minutes. Serve with the cabbage-apple slaw.