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


Recipe Summary

3 hrs 10 mins
10 mins

Nutrition Profile:



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

1 sandwich
308 calories; protein 12.5g; carbohydrates 36.3g; dietary fiber 2.8g; sugars 10.7g; fat 11.8g; saturated fat 2.6g; cholesterol 34.3mg; vitamin a iu 614.2IU; vitamin c 33.1mg; folate 16.1mcg; calcium 27.1mg; iron 1mg; magnesium 12.6mg; potassium 222.4mg; sodium 596.1mg.

2 starch, 1 fat, 1 medium-fat protein, 1/2 vegetable