Sausage Canapés with Purple Slaw

Sausage Canapés with Purple Slaw

A tart purple cabbage slaw sets off these Sausage Canapés with Purple Slaw.

Sausage Canapés with Purple Slaw
Yield: 12 canapés • Preparation: 30 minutes
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  1. ¼ cup red wine vinegar
  2. 1 teaspoon sugar
  3. ½ teaspoon Dijon-style mustard
  4. ¼ teaspoon salt
  5. ⅛ teaspoon ground black pepper
  6. 2 tablespoons olive oil
  7. 1 cup finely minced purple cabbage
  8. 1 tablespoon finely chopped orange bell pepper
  9. 2 teaspoons finely chopped parsley
  10. 1½ teaspoons minced shallot
  11. 6 slices rye bread
  12. 1 (9-inch) link smoked pork sausage
  13. Garnish: baby arugula
  1. In a small bowl, combine vinegar, sugar, mustard, salt, and black pepper, whisking well. In a slow, steady stream, add olive oil, whisking to emulsify. Set aside.
  2. In a medium bowl, combine cabbage, bell pepper, parsley, and shallot, tossing to blend. Add vinaigrette, stirring until combined. Set aside.
  3. Using a 2½-x-1½-inch scalloped-edge oval cutter, cut 12 shapes from bread. In a preheated nonstick skillet, toast bread lightly on both sides. Set aside.
  4. In the same skillet, cook sausage over low heat until well browned, 15 to 20 minutes. Let cool slightly. Using a sharp knife, cut sausage on the bias into ¼-inch slices. Set aside.
  5. Place 1 teaspoon slaw on each bread slice. Top each with a sausage slice.
  6. Garnish with baby arugula, if desired.
  7. Serve immediately.
  1. • Slaw can be made earlier in the day and refrigerated in a covered container. Bread shapes can be cut a day in advance and stored in a resealable plastic bag. Toast just before using. Sausage can be cooked a day in advance and refrigerated in a resealable plastic bag. Warm before using.
TeaTime Magazine

 From TeaTime September/October 2014


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