Chicken Apple Sausages with Apple Slaw on Pretzel Rolls
Oktoberfest on a plate with crisp and juicy chicken apple sausages with a tangy apple slaw served on pretzel rolls with German mustard. Serve with chips, roast potatoes and pickles.
Ingredients
- For the apple slaw:
- 4 cups green cabbage shredded
- 2 teaspoons kosher salt
- 2 cups apple julienned ( Granny Smith, pink lady, honeycrisp etc.)
- 1 tablespoon lemon juice
- 1 small red onion thinly sliced ( about ⅔ cup/65 grams)
- ⅓ cup apple cider 78 ml (not spiced, preferably unfiltered)
- ¼ cup olive oil high quality - I love Luigi Tega
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2-3 teaspoons Caraway seeds
For the sausages:
- 6-8 chicken apple sausages or bratwurst I use Aidell's chicken apple sausages
- 6-8 pretzel hot dog rolls/buns
- German whole grain mustard regular or spicy
To serve:
- Pickles
- Roasted potatoes or potato chips
- Cold German beer
Instructions
Make the slaw first:
- Peel the tougher outer layers of the cabbage and discard, cut the cabbage into quarters and cut out the inner tougher stem and middle Thinly slice to shred the green cabbage and place in a large bowl. Sprinkle with two teaspoons kosher salt and cover with cool water. Let sit for an hour. Strain of the salt water then rinse with cool water a few times then strain again until mostly dried off. Using a salad spinner works great for this step.
- Add the prepared shredded cabbage to a large bowl then add in the apple and red onion and stir to combine.
- In a separate bowl whisk together the remaining vinaigrette ingredients and one teaspoon of the caraway seeds. Add half of the dressing to the slaw and keep the slaw chilled until ready to use.
Grill the sausages and prepare the pretzel rolls:
- While the slaw is chilling, heat grill to medium high. Prepare sausages to grill. Cook for about 15 minutes, turning occasionally to get nice grill marks. Once grilled, set on a plate to rest for a minute. Cut the pretzel rolls down the middle, if not already cut, and gently open and place cut side down on grill to heat up slightly.
To assemble:
- Take the warm pretzel rolls and spread with a good amount of German mustard. Taste the apple slaw and add the rest of the vinaigrette if desired (or save the rest for another day) then add a few spoonfuls to the prepared pretzel roll, top with a sausage then add more slaw to the the top.
- Serve with pickles, chips or roasted potatoes, and cold German beer.
- The slaw is even better the next day.
Notes
If you can't find Aidell's chicken apple sausages, feel free to use whatever brand you like.
The slaw keeps well over a few days, it will stay nice and crisp. The vinaigrette makes extra so save for another salad or slaw recipe.
I made crispy potatoes to go with this dinner. Just small yellow potatoes roasted at 400 Deg F with olive oil, salt and pepper for about 40 minutes or until crispy. Feel free to add any kind of side you like whether its crispy potatoes, potato chips or even potato salad.