Servings: Makes 6 servings
Ingredients 2 tablespoons olive oil2 small leeks , trimmed and thinly sliced1 small head green cabbage , thinly sliced1 bulb fennel , thinly sliced1 1/2 tablespoons yellow mustard seeds1/2 cup Riesling wine2 tablespoons honey2 tablespoons red wine vinegarSalt and freshly ground pepper3 tablespoons chopped fresh cilantro6 chicken sausagesWhole grain mustard , as needed
In a large skillet, heat olive oil over a medium-high flame. Add leeks and cook until softened, about 5 minutes. Add cabbage, fennel, and mustard seeds; cook, stirring, until vegetables are wilted, 10 minutes. Add wine, honey, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until liquid has reduced, about 3 minutes. Toss with cilantro.
Meanwhile, pierce sausages with a pairing knife. Grill or pan sear, until charred on all sides and just cooked through, about 15 minutes. Serve sausages with slaw and whole grain mustard.
282 calories, 17.2 grams fat, 4.8 grams saturated fat, 19 mg of cholesterol, 244 mg sodium, 24.4 grams carbohydrate, 5.65 grams fiber, 7.3 grams protein