"Crave House makes my favorite plant-based sausages and they are incredible with this feta and fennel slaw. #Ad @thefeedfeed
This recipe is perfect for one last end-of-summer grill. It’s a super simple recipe — combine all the ingredients in a bowl and let sit while you grill up the sausages. Pile the slaw on top and enjoy! Find the recipe on @thefeedfeed.com.
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Italian Plant-based Sausages with Feta & Fennel Slaw
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 5 people
Recipe Card
ingredients
- 2 teaspoon dijon mustard
- 2 tablespoons champagne vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 bulb fennel, trimmed and thinly sliced
- 1 small peach, diced
- 1 small cucumber, seeded and diced
- 2 tablespoons finely diced red onion
- 1 teaspoon fresh mint, chopped
- 1 teaspoon fresh oregano, chopped
- 2 ounces feta cheese, crumbled
- salt and pepper
- 5 Crave House Italian Plant-Based Italian-Style Sausages
- 5 hot dog buns
Method
Step 1
In a medium-sized bowl, whisk together dijon mustard, champagne vinegar, and olive oil. Add fennel, peach, cucumber, red onion, herbs, and feta to the bowl and toss to combine. Season with salt and pepper. Set aside.
Step 2
Preheat grill to 350°F. Remove sausages from the package and place sausages on the grill. Cook sausages for 18-23 minutes, flipping sausages as needed to ensure even cooking. Cook until the internal temperature of the sausages reaches 165°F as measured by a food thermometer.
Step 3
Place sausage link in a hot dog bun and top with the fennel slaw.