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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- ¼ cup red wine vinegar
- 1 teaspoon sugar
- ½ teaspoon Dijon-style mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup finely minced purple cabbage
- 1 tablespoon finely chopped orange bell pepper
- 2 teaspoons finely chopped parsley
- 1½ teaspoons minced shallot
- 6 slices rye bread
- 1 (9-inch) link smoked pork sausage
- Garnish: baby arugula
- 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.
- In a medium bowl, combine cabbage, bell pepper, parsley, and shallot, tossing to blend. Add vinaigrette, stirring until combined. Set aside.
- 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.
- 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.
- Place 1 teaspoon slaw on each bread slice. Top each with a sausage slice.
- Garnish with baby arugula, if desired.
- Serve immediately.
- • 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 https://www.teatimemagazine.com/
From TeaTime September/October 2014