Dennis Prescott

Field Roast Italian Garlic & Fennel Sausages with Fennel Slaw & Spicy Mustard Sauce

Makes 8 Sausages

Prep time: 10 minutes

Cook time: 20 minutes

Sausages

2 packages Field Roast Italian Garlic & Fennel Sausages 

8 brioche buns 

Fennel Slaw 

2 tablespoons fresh squeezed lemon juice 

1 bulb fennel, thinly sliced 

1 large apple, julienned 

½ medium red onion, sliced 

2 tablespoons extra-virgin olive oil 

1 tablespoons chopped flat-leaf parsley 

Sea salt and cracked black pepper 

Spicy Mustard Sauce 

¼ cup Djion mustard 

3 tablespoons whole grain mustard 

3 tablespoons pure maple syrup Pinch of sea salt 

Heat a grill over medium-high heat and get it rocking hot. 

Grill your Field Roast Italian Garlic & Fennel Sausages until slightly charred and golden all over with beautiful grill marks. Grill your buns alongside the sausages until toasted. 

Meanwhile, make the Fennel Slaw. Squeeze the lemon juice into a large bowl, then toss with the julienned apple. Add the sliced fennel, red onion, olive oil, and parsley, then toss and season with sea salt and freshly cracked black pepper to taste. Perfect. 

Lastly, in a medium bowl combine the Dijon and whole grain mustard, maple syrup, and a pinch of salt, and mix well. Awesome. 

Build your sausages on your toasted brioche buns with a dollop of mustard sauce and a handful of fennel slaw. Plant-based handheld happiness. Delicious!