It’s pretty typical to hear a chorus of “mmm” noises coming from my side of the table whenever I am out for a tasty meal or happily digging into a successful new recipe. This meal was no exception. I was flipping through a Longo’s magazine when this recipe popped out at me. I put it on the meal plan for the week and was so pleasantly surprised by how this simple topping elevated sausages to beyond delicious.
This screams summer, so take advantage while you can prepare your entire meal on the grill. You will find oven directions below, but follow the link for instructions for cooking the slaw outdoors. As you do so, think of us sacrificing a cool home for satisfied taste buds.
1 fennel bulb, trimmed, halved and thinly sliced *(this is often labeled as Anise in the produce section)
1 to 2 red peppers, thinly sliced
½ to 1 red onion, thinly sliced
3 tablespoons balsamic vinegar + 1 tablespoon
2 tablespoons olive oil
1 teaspoon dried thyme (or use double the fresh)
Salt and pepper
4 your favourite sausages
4 whole wheat buns
1. Preheat oven (or grill) to 400F
2. Combine all ingredients (except sausages and buns) and spread evenly on baking sheet, reserving the 1 tablespoon of balsamic vinegar
3. Roast for 30 minutes or so, stirring a few times to prevent burning. (Although, a little char never hurt anyone). When ready, toss with remaining balsamic
4. Meanwhile, if preparing indoors, preheat grill pan. Brown sausages on all sides and move into oven until cooked through. Alternatively, if you do not have a grill pan, roast sausages in oven for about 20 minutes, turning once.
5. To assemble, place sausage in bun, pile on slaw. Dig in. Serve with greens (swiss chard seen above) or veggie of choice
Adapted slightly from: Longo’s