Recipe Image

Sausage Sandwiches with Roasted Veggies

  • 10 m
  • 3 h 10 m
Diabetic Living Magazine
“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.”


    • 2 teaspoons olive oil, divided
    • 2 chicken-apple sausage links
    • 1 medium green bell pepper, sliced
    • 1 medium onion, cut into 12 wedges
    • 1 cup grape tomatoes
    • 4 cloves garlic, minced
    • 1 teaspoon dried oregano, crushed
    • 3 tablespoons light mayonnaise
    • 2 teaspoons honey mustard
    • 4 whole-wheat hot dog buns, lightly toasted


  • 1 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.
  • 2 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.
  • 3 Cover and cook on Low for 6½ to 7 hours or on High for 3 to 3½ hours.
  • 4 Meanwhile, for sauce, whisk together mayonnaise and mustard in a small bowl; cover with plastic wrap. Chill until serving time.
  • 5 To serve, spoon about ⅓ 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
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