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Fast, Easy, Affordable Weeknight Meal: Chicken Sausages With Slaw Recipe

Monday's Leftovers: Chicken Sausages With Cabbage Slaw


After last night's rustic Italian-influenced bean stew, switch gears and serve your leftover chicken sausage with a light, bright cabbage and apple slaw. Unlike mayonnaise-based or even Asian-themed coleslaws, this one combines a bit of cider vinegar (for tang), buttermilk (for creaminess), and apples (for texture) to produce a sweet-tart, crunchy salad that foils the richness of a pan-fried sausage. For the recipe, read on.

Chicken Sausages with Cabbage-Apple Slaw

Chicken Sausages with Cabbage-Apple Slaw

Fast, Easy, Affordable Weeknight Meal: Chicken Sausages With Slaw Recipe 2010-10-08 16:38:58

Ingredients

  1. 3/4 pound green cabbage, thinly sliced (3 cups)
  2. 2 apples, such as granny smith and mcintosh, cut into matchsticks
  3. 1/4 cup cider vinegar
  4. 1/4 cup buttermilk
  5. 4 teaspoons grainy mustard
  6. 2 teaspoons sugar
  7. Salt and pepper
  8. 1 tablespoon extra-virgin olive oil
  9. 4 fully cooked chicken sausage links (about 9 ounces), halved lengthwise

Directions

  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.

Serves 4.

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