Photo of Grilled Chicken Sausage Subs with Creamy Dijon Slaw by WW

Grilled Chicken Sausage Subs with Creamy Dijon Slaw

Total Time
25 min
15 min
10 min
Crunchy slaw provides the perfect contrast to savory 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. You can also use the chicken sausage in breakfast dishes.


Cooking spray

4 spray(s)

Shredded carrot(s)

½ cup(s)

Shredded red cabbage

½ cup(s)

Uncooked shallot(s)

¼ cup(s), finely chopped

Fresh parsley

1 Tbsp, finely chopped, plus more for garnish

Reduced calorie mayonnaise

1 Tbsp

Dijon mustard

1 Tbsp

Apple cider vinegar

¼ tsp



Cooked chicken sausage(s)

12 oz, sweet Italian recommended, 4 (3-oz) links

Reduced calorie hot dog bun(s)

4 item(s), whole-grain


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In small bowl, mix carrot, cabbage, shallot, and parsley. In another small bowl, whisk mayonnaise, mustard, vinegar, and sugar. Pour over slaw and toss to coat.
  3. Grill sausages, turning occasionally, until lightly browned and marked from grill, 5 to 6 minutes. Grill buns until lightly toasted, about 1 minute. Arrange sausages in buns. Top with slaw and garnish with more parsley (if using).
  4. Serving size: 1 bun, 1 sausage, and about 1⁄4 cup slaw