Ingredients
- 4 fully cooked smoked pork sausage
links, or your favorite sausage (about 1 pound)
Peppercorn Sauce (makes about 1 cup):
- 3/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
Slaw Dressing (makes about 1/2 cup):
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey or agave
nectar
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon kosher salt
For Assembly:
- 4 cups shredded green
cabbage (from half a small cabbage or one 10-ounce bag)
- 1 large carrot, coarsely grated
or julienned
- 4 store-bought or homemade flatbreads
(pita, naan, lavash, or flour tortillas)
- 1/4 cup fresh leafy herbs such as
dill, parsley, or cilantro (optional)
Method
Cook the sausages:
Heat a grill pan or medium-sized skillet on the stove over medium-low heat.
Add the sausages and let them cook for about 6 minutes. Turn the sausages over,
and cook for another 6 minutes.
Turn the heat up to medium-high and cook the sausages for about 2 minutes
more per side, or until they have some browning/grill marks and are heated all
the way through. Transfer the sausages to a dish and set aside.
While the sausages are cooking,
make the peppercorn sauce, dressing,
and coleslaw:
Make the peppercorn sauce: In a small bowl, whisk together the mayonnaise,
vinegar, honey, black pepper, salt, garlic powder, onion powder, and
cayenne.
Make the slaw dressing and dress the coleslaw: In a jam jar, combine the
vinegar, olive oil, honey, cumin, chili powder, and salt. Shake until the honey
is dissolved in the dressing and everything is evenly combined.
In a mixing bowl, combine the cabbage, carrots, and coleslaw dressing. Toss
to evenly coat the vegetables in the dressing.
Assemble the wraps:
If you like, you can warm the flatbreads in the microwave for a few
seconds, or in a skillet on the stove until soft and pliable.
To assemble, place a wrap on a plate. Spread on a couple tablespoons of
peppercorn sauce, place a sausage on top of the sauce, then pile on the
coleslaw. Top with fresh herbs if you like, and serve right away.
Storage note: The sauce and vinaigrette will keep, refrigerated, in tightly
lidded containers, for up to 1 week.