Recipe
Ingredients
4 links smoked pork sausage links
Peppercorn Sauce
¾ cup mayonnaise
¼ cup apple cider vinegar
1 tablespoon honey or agave nectar
2 teaspoons ground black pepper
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon cayenne pepper
Slaw Dressing
¼ cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons honey or agave nectar
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon kosher salt
Assembly
4 cups shredded green cabbage (from half a small cabbage or one 10-ounce bag)
1 large carrot, coarsely grated or julienned
4 flatbreads (pita, naan, lavash, or flour tortillas)
¼ cup fresh leafy herbs such as dill, parsley, or cilantro (optional)
Directions
Cook the sausages:
1) Heat a medium-sized skillet on the stove over medium-low heat. Add the sausages and let them cook for about 6 minutes.
2) Turn the sausages over, and cook for another 6 minutes.
3) Transfer the sausages to a dish and set aside.
Make the peppercorn sauce, dressing, and coleslaw:
4) Make the peppercorn sauce: In a small bowl, whisk together the mayonnaise, vinegar, honey, black pepper, salt, garlic powder, onion powder, and cayenne.
Make the slaw dressing and dress the coleslaw:
5) In a jam jar, combine the vinegar, olive oil, honey, cumin, chili powder, and salt. Shake until the honey is dissolved in the dressing and everything is evenly combined.
6) In a mixing bowl, combine the cabbage, carrots, and coleslaw dressing. Toss to evenly coat the vegetables in the dressing.
Assemble the wraps:
7) Warm the Tortillas in the microwave for 10 seconds until soft and pliable.
8) To assemble, place a wrap on a plate. Spread on 2 tablespoons of peppercorn sauce, place a sausage on top of the sauce, then pile on the coleslaw. Top with fresh herbs if you like, and serve right away.