- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1
- small red or green cabbage
- 1 kg
- 2 tbsp
- Compliments Canola Oil
- 30 mL
- 1/4 tsp each
- salt and pepper
- 1 mL
- 1/2 cup
- Compliments Coleslaw Dressing
- 125 mL
- 3 tbsp
- Compliments Whole Grain Dijon Mustard
- 45 mL
- 2 tbsp
- Compliments Prepared Regular or Extra Hot Horseradish
- 30 mL
- 1 tbsp
- Compliments Red Wine Vinegar
- 15 mL
- 1 pkg
- Compliments Chives, finely chopped, divided
- 20 g
- 4
- Compliments Mild Italian Pork Sausages
- 4
- slices Panache Naturally Smoked Peppered Bacon
- 1 cup
- Compliments Wine Sauerkraut, divided
- 250 mL
Directions
Step 1
Preheat one side of your grill at medium-high heat. (You will be using indirect cooking on the sausages.) Clean and oil the grates.
Step 2
Remove tough outer leaves from cabbage. Cut into 8 even wedges, keeping core intact on wedges. Rub wedges all over with oil, salt and pepper. Set aside.
Step 3
Stir coleslaw dressing with mustard, horseradish, vinegar and half of chives in a small bowl. Set aside.
Step 4
Spiral wrap each sausage with a slice of bacon. Thread sausages onto 2 metal skewers (one on each end of sausages to help secure bacon in place.)
Step 5
Grill cabbage wedges over heated side until softened and lightly charred, 8 to 10 mins. per side. Meanwhile, place sausages over non-heated side. Grill, turning occasionally, until bacon is crisp and sausages are cooked to 74°C (165°F), 15 to 20 mins. Finish grilling sausages over heated side to char and caramelize bacon slightly.
Step 6
Arrange grilled cabbage on plates or a platter. Scatter 3⁄4 cup (175 mL) sauerkraut over cabbage, then drizzle with dressing. Top with sausages, then remaining 1⁄4 cup (60 mL) sauerkraut and chives.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 520
- Fat:
- 38 g
- Saturated Fat:
- 11 g
- Carbs:
- 26 g
- Fibre:
- 7 g
- Sugar:
- 16 g
- Cholesterol:
- 80 mg
- Protein:
- 21 g
- Sodium:
- 1590 mg
