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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

Equipment: 3- to 4-quart slow cooker

Nutrition Facts

308.2 calories; protein 12.5g 25% DV; carbohydrates 36.3g 12% DV; exchange other carbs 2.5; dietary fiber 2.8g 11% DV; sugars 10.7g; fat 11.8g 18% DV; saturated fat 2.6g 13% DV; cholesterol 34.3mg 11% DV; vitamin a iu 614.2IU 12% DV; vitamin c 33.1mg 55% DV; folate 16.1mcg 4% DV; calcium 27.1mg 3% DV; iron 1mg 5% DV; magnesium 12.6mg 5% DV; potassium 222.4mg 6% DV; sodium 596.1mg 24% DV.