Grilled Sausage with Smoked Coleslaw

Name: Grilled Sausage with Smoked Coleslaw
Yield: makes 4 sandwiches
Ingredients: 1/2 small head savoy cabbage, cut in half and core removed; 1 cup julienned carrots; 1/2 cup thinly sliced red onion; 1/4 cup grapeseed oil; 2 tablespoons white wine vinegar; 1 teaspoon smoked or regular paprika; 2 teaspoons Dijon mustard; 1/2 teaspoon coriander seeds, crushed; 1/4 cup cilantro leaves, chopped; 2 teaspoons kosher salt; 1/2 serrano chile, finely chopped; 4 sweet pork sausages; 4 hero rolls, split

December 9, 2011

We surprised ourselves with how good this smoked coleslaw is. This is the vinegary kind of coleslaw, as opposed to one made with mayonnaise. We wanted some smoky flavor and didn’t want to smoke the sausage, so we targeted the slaw instead, and a star was born. Whether you’re adventurous in the kitchen or not, try this one. It’s not hard to do, even without a smoker. Just set a rack inside an aluminum pan, and place wood chips beneath the rack (or tea leaves—they will burn readily and add a nice dimension to the smoked flavor).

Recipe notes

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