Chicken Sausage with Fennel, Leek and Cabbage Slaw
Created by Paula Disbrowe

On a cold winter evening, this spicy sausage dish, flavored with sharp mustard, is sure to heat things up!

Ingredients:
Makes 6 servings

  • 2 tablespoons olive oil
  • 2 small leeks , trimmed and thinly sliced
  • 1 small head green cabbage , thinly sliced
  • 1 bulb fennel , thinly sliced
  • 1 1/2 tablespoons yellow mustard seeds
  • 1/2 cup Riesling wine
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 3 tablespoons chopped fresh cilantro
  • 6 chicken sausages
  • Whole 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.

Nutritional Information:
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