Applegate is reason enough to celebrate fall, football games, Halloween and gathering around the table with friends and family. I’m so delighted about my partnership with Applegate because the love and care that they put into their products is the same as the love that I put into everything that I do. Their sausages are gluten free, non-GMO certified, made from humanely raised animals and no antibiotics ever. And who doesn’t love a sausage board?!
This gorgeous board could not be easier! I started with a variety of Applegate sausages — Spinach Feta, Fire Roasted Red Pepper, Chicken and Apple and Sweet Italian along. I cooked them on a grill for about 8-9 minutes (but you can also do them on the stove top or in the oven) Then, I spiral cut some hot dogs to create delicious crispy edges. I made a simple homemade coleslaw, roasted some peppers, then gathered radishes, cornichons and dill pickles, sauerkraut and a variety of mustards. The best part is, if you don’t have time, so many of these things are so easy to just pick up and put together.
<strong>Applegate Sausage Board</strong>
- Assorted Applegate Organic Sausages and Hotdogs
- Assorted mustards
- Cornichons, pickles
- Roasted/grilled peppers
- Thinly sliced radishes
- Parsley or other fresh herbs
- Coleslaw (see recipe below)
- Your favorite toppings and garnishes
Preheat the grill to medium-high/high heat. Brush the sausages lightly with olive oil and place on the grill. Cook evenly on all sides for a total of 8-9 minutes, or until they are brown and start to plump and blister just a little.
To cook on the stove, heat a large pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and cook evenly on all sides for a total of 8-9 minutes, or until they are brown and start to plump and blister just a little.
Note: Keep in mind that the sausages are fully cooked, so you are simply browning to bring out all of the juices. When in doubt, follow the directions on the package.
Assemble a gorgeous platter with the Applegate sausages and all your favorite toppings. Serve.
- 5 cups of cabbage
- 1 cup of shredded carrots
- (or substitute any pre-made coleslaw mix that you want to use)
- 1 Tbsp white vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ cup + 2 Tbsp mayo
Place the shredded cabbage and carrots in a medium sized bowl.
Add the salt, pepper and white vinegar then toss with your hands to coat well (squeeze the cabbage slightly to get a little of the water out)
Then add the mayo and mix together until well combined. Add more mayo and/salt and pepper if desired.