exclusively at
Granny Smith Apples
Granny Smith Apple
Slaw with Roasted
Sausages and Egg Noodles
Chef Curtis Stone
For more FREE recipes visit
winndixie.com/cookingwithcurtis
Granny Smith
Apple Slaw with
Roasted Sausages
and Egg Noodles
Prep
15
mins
Cook
Serves
Total
20
4
9.02
mins
Items commonly found in the pantry such as salt, pepper, vinegar, oil and butter are not included
in the total cost of each recipe. All other ingredients are calculated based on the portion used
in the recipe. However, we know some recipes may call for items not commonly used, so the full
price of those unique items will be added to the recipe cost – and we’ll still keep it under $10!
Our $9.02 cost is valid from 09/30/15 through 10/27/15 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis
Ingredients
One 1-pound package Winn-Dixie
Italian link sausages
2 1/2 tablespoons Winn-Dixie olive
oil, divided
12 ounces Winn-Dixie wide egg
noodles
1 lemon, zested and juiced
1 green onion, chopped
1 tablespoon plus 1 teaspoon
chopped fresh parsley, divided
Kosher salt and freshly ground
black pepper
1 medium Granny Smith apple
1/4 head green cabbage, cored
and thinly sliced
Instructions
1. Preheat the oven to 450°F. In a large ovenproof skillet, coat the sausages
with 1/2 tablespoon of oil and roast in the oven, turning halfway through
roasting, for 15 to 20 minutes, or until the sausages are cooked through.
2. Meanwhile, in a large pot, bring 8 quarts of lightly salted water to a boil
over high heat. Add the noodles and cook, stirring occasionally, for 7 to 10
minutes, or until al dente. Drain the noodles and set aside.
3. In a large bowl, combine the lemon zest, 1 1/2 tablespoons of lemon juice,
green onion, and 1 tablespoon of parsley. Slowly whisk in the remaining 2
tablespoons of oil. Season the vinaigrette with salt and pepper. Core and
quarter the apple and shave thinly on a mandolin or vegetable slicer. Toss
the apple slices and cabbage with the vinaigrette to coat. Season the slaw
with salt and pepper.
4. Remove the skillet from the oven and transfer the sausages to a
cutting board; cover them loosely with foil to keep warm. Add the
drained noodles to the hot skillet and toss to coat in the pan drippings.
Add 1 teaspoon of lemon juice and the remaining 1 teaspoon of parsley.
Season with salt and pepper. Cook for about 1 minute, or until some
noodles begin to crisp and brown.
5. Divide the noodles evenly among four plates. Slice the sausages on a
diagonal and place on top of the noodles. Serve with the apple slaw.
Created 09/2015
WD-ENG