Photo of Grilled chicken sausage subs with creamy dijon slaw by WW

Grilled chicken sausage subs with creamy dijon slaw

SmartPoints® value per serving
Total Time
18 min
12 min
6 min
A flavourful, crunchy slaw provides the perfect contrast to savoury precooked chicken sausage. To speed up prep work, use 1 cup bagged coleslaw mix instead of the shredded carrots and cabbage. The slaw can be made up to 1 day before serving. These grilled sausage sandwiches make a delicious one-dish meal that comes together in less than 20 minutes. The precooked sausages save so much time in the kitchen.


Shredded carrot(s)

½ cup(s)

Shredded red cabbage

½ cup(s)

Uncooked shallot(s)

¼ cup(s), minced

Fresh parsley

1 tbsp(s), minced (plus extra for garnish)

Reduced calorie mayonnaise

1 tbsp(s)

Dijon Mustard

1 tbsp(s)

Apple cider vinegar

¼ tsp(s)

Turbinado sugar


Cooked chicken sausage(s)

12 oz, sweet Italian recommended (four 3 oz links)

Reduced calorie hot dog bun(s)

4 item(s), whole-grain


  1. Heat grill to medium-high heat.
  2. In a small bowl, combine carrot, cabbage, shallot, and parsley. Whisk together mayonnaise, mustard, vinegar, and sugar; pour over slaw mixture and toss well.
  3. Grill sausages, turning a few times, until lightly browned and grill marks are evident, about 5-6 minutes. Grill buns until lightly toasted.
  4. Serve sausages in buns topped with slaw and garnished with parsley.
  5. Serving size: 1 bun, 1 sausage and about 1/4 cup slaw


You can also use the chicken sausage in breakfast dishes. Grill the buns for a charred flavour.