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July 2, 2012

Pineapple Sausages with Coleslaw and Pineapple Chunks

This was a surprisingly delicious dinner! We had these pineapple sausages in the fridge, and I found some pineapple chunks in the pantry. I decided on making a simple coleslaw to top the sausages with. I just split the sausages through the middle almost all the way though, but not enough to get two halves. Then I pan fry them on both sides, serve on Hawaiian hot dog buns, top with coleslaw and pineapple chunks. 

Recipe adapted from Ina Garten


  • 1 package cabbage mix
  • 1 cup good mayonnaise
  • 1/8 cup Dijon mustard
  • 1/2 tablespoon sugar
  • 1 tablespoons cider vinegar
  • 1/2 teaspoon celery salt
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, dill, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

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