Cook’s notes: This is an easy weeknight recipe, perfect for the autumn season. I wanted to try a coleslaw recipe that was low in added sugar and didn’t have mayonnaise or a lot of oil in it. The original recipe called for 2 Tablespoons of sugar; I cut this down to 1/2 teaspoon. However, with the addition of the apple, you could omit it altogether.
Jamie Oliver has a great recipe for roasted sausages on a rack — it took more than 20 minutes in our oven, but this is a very easy recipe. Just roast them until they are no longer pink inside.
The broccoli recipe is one we rely on a lot. You can roast the broccoli at the same time as the sausages.
- Roasted sausages, any flavor; we had mild Italian chicken sausage with basil
- Oven-roasted broccoli for two
- Honey-mustard sauce for dipping sausage pieces (recipe below)
- Apple Coleslaw (recipe below)
Honey Mustard Sauce
This sauce has a reduced amount of honey and lots of mustard. Place all ingredients in a container with a secure lid, and shake to combine. Store the leftover dressing in the refrigerator.
1/4 cup olive oil (4 Tablespoons)
3 Tablespoons vinegar [any kind]
2 Tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup rice vinegar
2 Tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 bag shredded coleslaw mix (about 16 oz)
1 large apple, cored and diced (such as Braeburn)
Make the vinaigrette: In a large bowl, whisk together the vinegar, olive oil, salt, and pepper. (Whisk in optional 1/2 teaspoon sugar.) Toss the vinaigrette with the coleslaw; stir in the diced apple.