Name: "Currywurst" Sausage Wrap with Red Cabbage, Bell Pepper & Apple Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 Granny Smith apples; 6 large flour tortillas; 1 ½ lemons; ⅓ cup plain Greek yogurt; 6 pork sausages; 1 ½ small heads red cabbage; 3 yellow bell peppers; apple cider vinegar; black pepper; cayenne pepper; curry powder; extra virgin olive oil; garlic powder; ketchup; mayonnaise; paprika; salt; Worcestershire sauce

"Currywurst" Sausage Wrap with Red Cabbage, Bell Pepper & Apple Slaw"Currywurst" Sausage Wrap with Red Cabbage, Bell Pepper & Apple Slaw — a 35-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 Granny Smith apples

6 large flour tortillas

1 ½ lemons

⅓ cup plain Greek yogurt

6 pork sausages

1 ½ small heads red cabbage

3 yellow bell peppers

apple cider vinegar

black pepper

cayenne pepper

curry powder

extra virgin olive oil

garlic powder

ketchup

mayonnaise

paprika

salt

Worcestershire sauce

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Meanwhile, wash and dry the fresh produce.

Once the pan is hot, coat with oil; add sausages and cook, turning occasionally, until cooked through, 12-15 minutes. Remove from heat.

While the sausages are cooking, place ketchup, water, Worcestershire, vinegar, and spices in a small bowl. Whisk to combine the sauce and set aside.

Juice lemons into a large bowl; add yogurt, mayo, and spices. Whisk to combine the dressing.

Quarter each cabbage lengthwise, then cut out and discard the core; slice crosswise into thin (shred-like) strips and add to the bowl with the dressing.

Quarter, core, and small dice apples; add to the bowl.

Trim, halve, seed, and slice bell peppers into thin strips; add to the bowl and toss to combine the slaw. Set aside.

When the sausages are done, transfer to a cutting board and slice crosswise into thin rounds.

Warm tortillas in a skillet, oven, or microwave (optional).

Place tortillas on a flat surface and top each with a small portion of slaw; arrange sausage slices on top and drizzle with sauce. Roll tightly to close. (Reserve remaining slaw for serving.)

Cut wraps in half and divide between plates; serve with remaining slaw on the side. Enjoy!

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