Andouille Dogs with Cool Slaw
4 Andouille sausages*
4 Buns, toasted*
1 head Green Cabbage, finely chopped*
1 lb carrots, finely shredded*
2 cups plain yogurt*
3 Tbsp Stoneground Mustard*
½ bunch Curly Parsley, chopped*
Salt & Pepper
2 Tbsp Apple Cider Vinegar
Start by making the slaw. Combine the cabbage and carrots in a large bowl and toss together. Combine yogurt, mustard, parsley, and apple cider vinegar in a separate bowl and whisk together until thoroughly combined. Season to taste with salt, pepper and more mustard and vinegar as needed. Combine cabbage with the dressing and mix together until coated. Refrigerate and let flavors infuse for at least 20 minutes. Heat the grill to high and cook the sausages until browned and cooked through. Toast the bun lightly and assemble with the sausage and then the slaw on top. Serve for a delicious spring meal that will give you an excuse to get out the grill again!
*Items included in the Recipe Box
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