Grilled Sausage with Smoked Coleslaw
We surprised ourselves with how good this smoked coleslaw is. This is the vinegary kind of coleslaw, as opposed to one made with mayonnaise. We wanted some smoky flavor and didn’t want to smoke the sausage, so we targeted the slaw instead, and a star was born. Whether you’re adventurous in the kitchen or not, try this one. It’s not hard to do, even without a smoker. Just set a rack inside an aluminum pan, and place wood chips beneath the rack (or tea leaves—they will burn readily and add a nice dimension to the smoked flavor).
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
Use a large roasting pan with a rack at the bottom. Place a handful of wood chips, such as apple or cherry wood, or tea leaves, underneath the rack. Place the pan on a gas stove over high heat. Once the chips are smoking, separate the cabbage leaves and evenly distribute in the smoker. Close with a lid or cover tightly with aluminum foil. Smoke for about 15 minutes. When done, the cabbage will have a fairly smoky and slightly acidic flavor. Cut the cabbage into thin strips and add to a bowl with the carrots, onion, oil, vinegar, paprika, mustard, coriander, cilantro, salt, and chile. Mix into a slaw and set aside to marinate.
Step 2
Grill the sausages whole on a grill or in a grill pan for about 15 minutes, until cooked through. (Or grill the sausages whole for a few minutes and then cut them in half and finish grilling on the cut side.)
Step 3
Stuff the rolls with the cabbage slaw. Place the sausages on top, and follow with some more slaw. Serve immediately.
