Italian Sausage with Peperoncini Slaw
I was super into sausages the other week. It was probably because it was so hot out, which made me feel like it was summer, which made me think backyard barbecues, which made me think sausages. Anyway. I grabbed a few different kinds at the store including Aidell’s Chicken Italian Sausage, and quickly whipped up these flavorful, spicy bad boys with a side of fries. So easy; so good.
INGREDIENTS
4 cups shredded cabbage
2 medium carrots, peeled and grated
3 Tbsp mayonnaise
3 pickled peppers, finely chopped, plus more for garnish
1 Tbsp pickled-pepper juice, or more to taste
¼ tsp kosher salt
⅛ tsp black pepper
4 pretzel or brat rolls, split
½ lb sliced provolone
4 cooked Italian sausages, at room temperature
DIRECTIONS
Heat oven to 400 degrees.
In large bowl, toss together the cabbage, carrots, mayonnaise, the 3 chopped pickled peppers, pepper juice, salt and pepper. Let the mixture stand for 10 minutes.*
the rolls, split side up, on a baking sheet. Line the inside of each roll with provolone. Arrange the sausages on the baking sheet next to the rolls. Place in the oven on the top shelf and cook until the cheese is bubbling and the sausages are warm, 3 to 4 minutes (make sure the rolls do not burn).
Place a sausage inside each roll. Top generously with coleslaw and sprinkle with additional pickled peppers. Serve any additional coleslaw on the side.
*If you simply do not have time for all this chopping, buy some store-bought coleslaw (or better yet, pick some up from your fave local bbq restaurant), chop up a few peperoncinis at home and add them with a little juice to the slaw. It’s fine. It’ll taste great.
