By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
384 cal · 25 min
Chicken Sausage with Apple Slaw
Recipe GLPRa5de6ea7293987
Succulent chicken sausage links browned and steamed to juicy perfection, paired with a crisp, refreshing apple slaw tossed in a tangy yogurt-mustard dressing with poppy seeds. A quick, wholesome meal that balances savory protein with bright, crunchy vegetables and fruit.
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Ingredients
2 teaspoons cooking oil
8 chicken sausage links
1/2 cup liquid (beer, water, or apple juice)
2 tablespoons 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 granny smith apple, julienned
1 large carrot, julienned
1-2 stalks celery, julienned
Directions
Heat the cooking oil in a large skillet over medium heat. Once the oil is hot, add the chicken sausage links and cook, turning occasionally, until browned on all sides, about 5-7 minutes.
Pour the liquid (beer, water, or apple juice) into the pan with the sausages. Cover the skillet immediately, reduce heat to medium-low, and simmer for 3-5 minutes until the sausages are cooked through. Verify doneness by ensuring the sausages have reached an internal temperature of 165°F.
While the sausages cook, prepare the dressing by whisking together the yogurt, Dijon mustard, salt, honey, apple cider vinegar, and poppy seeds in a small bowl until smooth and well combined.
In a large serving bowl, combine the julienned carrot, celery, and apple.
Pour approximately half of the dressing over the slaw mixture and toss gently to coat. Taste the slaw and add more dressing as needed to achieve your desired flavor balance.
Divide the sausages and apple slaw equally among four plates and serve warm.
Comments
Every ingredient is stocked at Harris Teeter or Food Lion without a special trip—chicken sausage runs about $5–6, apples and carrots are reliable year-round in Charlotte, and the pantry staples are minimal. At roughly $3–3.50 per serving, this is genuinely affordable for a weeknight. The stated 25 minutes is honest if your sausages are thin or pre-cooked; thicker ones need 30, but slaw prep is fast and happens in parallel, so no deception there. It's a no-fuss sheet-pan or skillet meal that feeds four without hovering, reheats fine the next day as a cold slaw bowl, and doesn't demand constant attention—though poppy seeds are a small ask for someone who doesn't bake, they're not a dealbreaker and most stores carry them in the produce aisle.
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