Best-Dressed Sausage on a Bun
Recipe Information
-
20-Min Prep time
-
Serves 4
Recipe
Ingredients
Quantity
Ingredient
375 g pkg.
Piller’s Knackwurst or Grillwurst, grilled
Warm Carrot and Onions Slaw:
280 g (10 oz. pkg.)
3 colour coleslaw, shredded
1
onion, finely sliced
60 ml (¼ cup)
balsamic vinegar
Celery Root Sauté:
1
onion, finely sliced
1
red pepper, thinly sliced to matchstick size
125 ml (½ cup)
celery root, thinly sliced to matchstick size
30 ml (2 Tbs.)
olive oil
Easy Roasted Garlic Aioli:
125 ml (½ cup)
mayonnaise
125 ml (½ cup)
low fat sour cream
4
roasted garlic cloves
Juice of one lemon
Salt and pepper, to taste
Products
Directions
Warm Carrot and Onions Slaw:
Simmer balsamic vinegar in a small saucepan until reduced by half. Over medium/high heat, sauté coleslaw and onions until the onions are translucent; drizzle with reduced balsamic vinegar. Top your favourite Piller’s sausage on a bun with warm slaw and drizzle with garlic aioli.
Celery Root Sauté:
In a non-stick pan over medium-high heat, warm the olive oil; add onions, red pepper, and celery root and sauté until onions are translucent, about 3 to 5 minutes.
Dress your favourite Piller’s sausage with the sauté and top with garlic aioli.
Easy Roasted Garlic Aioli:
Place all ingredients in a food processor and puree until smooth. Or, stir until well combined.
| Quantity | Ingredient |
|---|---|
| 375 g pkg. | Piller’s Knackwurst or Grillwurst, grilled |
| Warm Carrot and Onions Slaw: | |
| 280 g (10 oz. pkg.) | 3 colour coleslaw, shredded |
| 1 | onion, finely sliced |
| 60 ml (¼ cup) | balsamic vinegar |
| Celery Root Sauté: | |
| 1 | onion, finely sliced |
| 1 | red pepper, thinly sliced to matchstick size |
| 125 ml (½ cup) | celery root, thinly sliced to matchstick size |
| 30 ml (2 Tbs.) | olive oil |
| Easy Roasted Garlic Aioli: | |
| 125 ml (½ cup) | mayonnaise |
| 125 ml (½ cup) | low fat sour cream |
| 4 | roasted garlic cloves |
| Juice of one lemon | |
| Salt and pepper, to taste |
Products
Directions
Warm Carrot and Onions Slaw:
Simmer balsamic vinegar in a small saucepan until reduced by half. Over medium/high heat, sauté coleslaw and onions until the onions are translucent; drizzle with reduced balsamic vinegar. Top your favourite Piller’s sausage on a bun with warm slaw and drizzle with garlic aioli.
Celery Root Sauté:
In a non-stick pan over medium-high heat, warm the olive oil; add onions, red pepper, and celery root and sauté until onions are translucent, about 3 to 5 minutes.
Dress your favourite Piller’s sausage with the sauté and top with garlic aioli.
Easy Roasted Garlic Aioli:
Place all ingredients in a food processor and puree until smooth. Or, stir until well combined.