Bye bye, basic hot dogs! This chicken- and apple- sausage sandwich is a definite upgrade from the classic frankfurter. Nestled in a whole-wheat hot dog bun, these slow-cooker links are topped with peppers, onions, and tomatoes and served with a simple honey mustard-mayo dressing. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coat an unheated 3- to 4-quart slow cooker with cooking spray. Heat 1 teaspoon of oil in a medium nonstick skillet over medium heat; add sausage. Cook until brown on all sides, turning the sausage links frequently.

  • Add the remaining 1 teaspoon oil, the bell pepper, onion, tomatoes, garlic, and oregano to slow cooker, tossing until combined. Arrange the sausages on top of the mixture in the cooker.

  • Cover and cook on Low for 6 1/2 to 7 hours or on High for 3 to 3 1/2 hours.

  • Meanwhile, for sauce, whisk together mayonnaise and mustard in a small bowl; cover with plastic wrap. Chill until serving time.

  • To serve, spoon about 1/3 cup of the vegetable mixture into each bun. Cut each sausage link in half lengthwise; place each half, cut side down, on top of the vegetables. Spoon the the sauce over the sausage.


Equipment: 3- to 4-quart slow cooker

Nutrition Facts

308 calories; 11.8 g total fat; 2.6 g saturated fat; 34 mg cholesterol; 596 mg sodium. 222 mg potassium; 36.3 g carbohydrates; 2.8 g fiber; 11 g sugar; 12.5 g protein; 614 IU vitamin a iu; 33 mg vitamin c; 16 mcg folate; 27 mg calcium; 1 mg iron; 13 mg magnesium;