Hot Italian Sausage w/Green Pepper Slaw

Everything at Lindy & Grundy ( is next level amazing, but their sausages are the absolute best I have ever had. They make a bunch of varieties (including a pork kim chi sausage that is insane), but I just can’t seem to get enough of their hot italian sausage (gotta be a better way to say that). I pair it with my interpretation of a green pepper slaw I once had at Blackberry Farms in Tennessee.


4 italian sausages
4 good quality hot dog buns
Green Pepper Slaw

1 green pepper
1/2 sweet onion
1/4 cup of grated parmigiano reggiano
4 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon spicy mustard
pinch of salt and pepper


I allow the sausages to get to room temperature while I pre heat my oven to 350 degrees. I put a small amount of water in a cold pan, just enough to cover the bottom (this helps prevent the sausages from cracking or exploding). I put them in and turn the gas on high. Let the first side go for three minutes, flip and let the second side go for two. Transfer the pan to the 350 degree oven for 5 minutes.

While that’s going, lets start on our slaw. Thinly slice the pepper and onion using a mandolin or meat slicer (this dish isn’t worth 60 vicoden and a trip to the emergency room, so be super careful when using either of the two). Once those are done, its time time to make the vinaigrette. Combine the red wine vinager, mustard, sugar, salt, and pepper in a big mixing bowl and whisk. Toss the peppers, onions, and grated parmigiano reggiano in the vinaigrette and the slaw is ready to go. Place a handful of slaw atop of each sausage in a bun. There’s no need to add any additional condiments, but shiracha works really well with it if your looking for a kick.


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Author:Steven Leeds

I learned everything I know about cooking from right where you're sitting.