Sausage subs with creamy Dijon slaw
Extra lean beef sausage
256 g, (4 x 64g)
Coleslaw mix, without dressing
1 cup(s), fresh mix, (100g)
Fresh flat-leaf parsley
1 tbs, chopped, plus extra to serve
Wholemeal bread roll
280 g, (4 x 70g long rolls)
1 x 3 second spray(s)
- Lightly spray a grill pan or barbecue plate with oil. Preheat over a medium-high heat. Cook sausages for 6-8 minutes, turning occasionally, until evenly browned and cooked through.
- Meanwhile, toss coleslaw mix, parsley, mayonnaise and mustard in a medium bowl until well combined.
- Split rolls in half, without cutting right through. Lightly toast rolls, then fill with sausages and slaw. Serve sprinkled with extra parsley.