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Sausage Sandwiches with Roasted Veggies
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
1Coat 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.
2Add 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.
3Cover and cook on Low for 6½ to 7 hours or on High for 3 to 3½ hours.
4Meanwhile, for sauce, whisk together mayonnaise and mustard in a small bowl; cover with plastic wrap. Chill until serving time.
5To 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.