Chicken Sausage with Apple Slaw

This weekend was unusually hot, which for 99.5% of the population is a good thing. But I just spent an undisclosed sum of money on clothing, shoes and accessories to keep my booty warm for my trip to NYC, and I’m just not quite done with justifying my purchases just yet. The wool scarf, earmuffs and gloves still have another 40 or so uses out of them this season, so that I can finally feel good and say, “wow, I’ve gotten my money’s worth!”

Unfortunately, the 85F weather just wasn’t agreeing with my neurotic need to wring every penny’s worth out of the earmuffs and I ended up giving into flip flops and capris — cooking warmer weather foods like this Chicken Sausage with Apple Slaw.

For slaws, the secret is in the cut. I try to get all my vegetables the same shape and size, so that when you take a bite, you’re not dealing with stringy this, knobby that and chunky others.

For celery, I like to run a vegetable peeler lightly over, just to remove some of the stringy bits which get stuck in your teeth.

Then I’ll cut into thin slices, but at a very extreme diagonal to get longer pieces. Cutting them diagonal also keeps the celery more tender/less stringy, as we’re cutting across the “grain”. If you cut your celery like you do for celery sticks, you’ll notice much more stringiness.

Then I just line the celery up lengthwise and run my knife one more time to make julienne strips.

For apples, I cut all the fruit off of each side, discarding the core.

Then I thinly slice.

and then matchstick-like strips.

For carrots, you can purchase matchstick carrots, or julienne them yourself — but only do this if you have a very sharp chef’s knife. Skinny, round hard carrots are difficult to julienne with a dull knife.

The dressing ingredients are simple: plain yogurt, apple cider, mustard, honey and salt.

What make this slaw over the top is the addition of poppy seeds.

What is Poppy Seed?

I’m part of McCormick Gourmet team of bloggers developing recipes featuring their spices and I also on the chef panel to develop McCormick 2011 Flavor Forecast prediecting upcoming flavor trends.

From McCormick Gourmet Enspiceopedia


Although the poppy plant itself is an infamous source of opium, the tiny, dried seeds of the annual Papaver somniferum,
which translates as “sleep bearing,” have no narcotic properties. The
plants produce showy, colorful flowers and richly colored slate-blue
seeds, with a nutty flavor. Poppy seeds are available in the whole form.


Sprinkled on baked goods from breadsticks to cake, whisked into salad
dressings for fruit or greens, swirled into egg or potato dishes… the
many uses of poppy seeds are surprising and delicious. Toasted or not,
the tiny blue-black seeds figure prominently in Eastern European,
German, Indian and Turkish cuisines.


Indigenous to the Eastern Mediterranean, today’s poppy seeds most
often come from the Netherlands and Australia. The Dutch variety is
especially prized for its uniform slate-blue color.


Cultivated for more than 3,000 years, the deep red flower of the
poppy plant has long been a symbol of esteem for fallen warriors. In the
United States, the flowers are often used to commemorate Veterans Day.


Chicken Sausage with Apple Slaw Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Chicken Sausage Apple Slaw Recipe- finished dish

There's a big secret to cooking large sausages, and it's to keep the flame low or do a combo method of steam and grill. The problem with cooking large sausage is that the casing can burst fairly easily on high heat. So, if you're grilling outside on your BBQ grill, arrange half of your grill on low heat and the other half on medium. Let the sausage cook and get nice grill marks on the hotter side first, then move them over to the low heat, cover to finish cooking through.

If you're cooking on your stovetop, follow the instructions below in the recipe.

As for the dressing, I like to make it in a separate bowl first and then combine half of the dressing with the slaw ingredients first. Then I'll add in more to taste. The reason I do this is because then I can adjust, based on how much vegetable and fruit I have in the bowl (not all carrots are the same size!)


8 chicken sausage links
2 teaspoons cooking oil
1/2 cup liquid: beer, water or apple juice
2 tablespoons lowfat or nonfat plain yogurt
1 tablespoon grainy Dijon mustard
1/2 teaspoon salt
1 teaspoon honey
1 tablespoon apple cider vinegar
1/2 teaspoon poppy seeds
1 large carrot, cut into julienne (or 1 cup matchstick-cut carrots)
1-2 stalks celery, cut into julienne
1 granny smith apple, cut into matchstick


1. To cook the sausage, grab a large frying pan or saute pan with lid. Turn heat to medium and swirl in the cooking oil. When hot, add the sausage and cook until all sides are browned. Pour in the liquid, cover immediately, turn heat to medium-low and let cook for 3-5 minutes until chicken sausage is cooked through.

2. To make the dressing, in a bowl,whisk together the yogurt, mustard, salt, honey, cider and poppy seeds.

3. In a large bowl, combine the carrots, celery and apple. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

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Comments 32

  1. sensiblecooking

    WOw I would do anything for 85f right now. Thought the weather is been behaving here right now, 50f is also like a blessing. With all those purchase maybe you should come and visit me where you can make maximum use of the earmuffs and scarves. Thanks on the grilling tips. I had really reached the point where I peal the sausages and make them into patties.

  2. nik amartseff

    For specific recipies like this that require lots of finely jullienned veggies like carrots I use my Japanese Benreiner mandoline now made with a plastic body and three interchangeable vertical blades (including a fine one for making angel hair thin carrots and daikon). I originally got one in Japantown in San Francisco back in the 1960’s that was just like today’s but made from pine and that was adjustible enough to slice french fries. It cost under $10.00. Today’s plastic version runs around $20 and beats the pants off all the metal ones. Find and get one. Makes paper thin potato slices for chips and grated cheese.

  3. Emma

    Nice recipe, we’re at the end of summer here now so this would work very well and I love chicken sausages! Lovely rustic looking slaw.

  4. Sherri M

    Looks delish….my kind of food. And poppy seeds…YEA!!!!! Love them with chicken, cake, bread, pork, you name it.

  5. Feast on the Cheap

    Yum! I make a very similar slaw only I use celery seeds and raisins as well. I love serving it on top of our Chipotle Spiced Pulled Pork. OK, I’m ready for summer…clearly.

  6. angela billows

    This looks tempting, I too used poppyseeds in my Carrot and Orange salad recently, they add a great extra dimension to the raw vegetables. I think I’ll go and buy some sausages (only pork or merguez -spicy lamb- however in Provence).

  7. dorothy

    the slaw dressing call for apple cider. is this apple cider vinegar? usually a slaw has something acidic…help

  8. eriluo

    I recently started eating gluten free and red meat free and this looks like a great recipe to add to my repetoire!

  9. Christine Sanchez

    The apple slaw was fantastic. Will make over and over again, I served it with cuban sandwiches, figured it would lighten things up a bit. . .perfect!

  10. sheila @ Elements

    Your slaw looks beautiful! I love fruit and cabbage salads, but what’s funny is I’ve never tried it with apples before. I gotta try it one day! The sausages look delish too! 🙂

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  12. Raquel Vazquez

    I made this dish last week for my family. I tried a different type of chicken sausage, a sun dried tomato chicken sausage, and it was delicious! My daughter loved it. The slaw was a little tedious to cut up, but I cut the julienne pieces perfectly! I didn’t have apple cider vinegar on hand so substituted with rice wine vinegar and it still came out good; slightly more vinegary, but I liked it 🙂 Thanks for a light, yummy recipe.

  13. Aggie

    I’m desperately trying to find inspiration for some salads this week…I’m in the mood for slaw. LOVE that this is yogurt based and the apples look so great in it. (and better yet, I think I have some chicken sausages in the freezer!)

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  15. Mark

    I was looking for a salad recipe with apples, and you slaw looks fantastic, so i’ve just made it and it really taste great.

  16. African Foodie

    This recipe looks simple to make and easy to eat too! I would love to try it but I’m not sure I’ll be able to find some of the ingredients down in my neck of the woods. Please what can I use to substitute, apple cider vinegar, poppy seeds and celery. Thanks,

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