Polish Sausage With Hot Coleslaw Recipe

Name: Polish Sausage With Hot Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 1 1/4 lbs knockwurst or 1 1/4 lbs other smoked sausage; 2 tablespoons vegetable oil; 3 green onions, sliced; 4 cups shredded cabbage; 2 carrots, thinly sliced; 1/4 cup golden raisin; 1/2 teaspoon salt; 1 tablespoon sugar; 3 tablespoons vinegar; chopped parsley, for garnish (optional)

Servings: persons

1 1/4 1 1/4 lbs knockwurst or 1 1/4 lbs other smoked sausage
2 tablespoons vegetable oil
3 green onions, sliced
4 cups shredded cabbage
2 carrots, thinly sliced
1/4 cup golden raisin
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons vinegar
chopped parsley, for garnish (optional)

1
Heat oil in a heavy skillet.
2
Add green onion, cabbage and carrot.
3
Cook and stir until cabbage is crisp-tender.
4
Add raisins, salt, sugar and vinegar.
5
Cover, simmer for 5 minutes.
6
Arrange sausage on slaw, cutting in pieces, if necessary.
7
Cover, simmer for 10 minutes.
8
Arrange hot slaw and sausages on platter.
9
Sprinkle with parsley, if desired.
10
Serve with mustard, if desired.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 1 1/4 lbs knockwurst or 1 1/4 lbs other smoked sausage, 2 tablespoons vegetable oil, 3 green onions, sliced, 4 cups shredded cabbage, and more.

Yes, Polish Sausage With Hot Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Polish Sausage With Hot Coleslaw

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