Best 8 Smoked Sausage Pitas With Apple Slaw Recipes

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Tantalize your taste buds with the luscious blend of flavors in our smoked sausage pitas with apple slaw recipe. The succulent smoked sausage, enveloped in a warm and fluffy pita bread, is perfectly complemented by the crisp and refreshing apple slaw. This delectable dish is a harmonious fusion of sweet, tangy, and smoky notes, promising an unforgettable culinary experience. Get ready to embark on a flavor-filled journey as we guide you through the simple steps to create this tantalizing dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE AND SMOKED SLAW PIZZETTE



Sausage and Smoked Slaw Pizzette image

Provided by Food Network

Time 2h22m

Yield 4 to 6 servings

Number Of Ingredients 31

Flour, for dusting
1 pound pizza dough
1/2 cup Red Onion Marmalade, recipe follows
8 ounces House Sausage, recipe follows
1/2 cup Smoked Slaw, recipe follows
Salt and pepper
3 large red onions
Salt
1/2 cup dark balsamic vinegar, divided
1/4 cup sugar
Splash water
1/4 cup chopped garlic
1/4 cup grated onion
4 sprigs fresh oregano, leaves chopped
1/4 cup chopped fresh Italian parsley
1/2 teaspoon fennel seed, toasted and ground
1 teaspoon ground dried oregano
1 to 2 tablespoons crushed red chile flakes (depends on desired heat level)
1/3 cup red wine
2 tablespoons red wine vinegar
1/2 teaspoon sugar
2 tablespoons salt
1 teaspoon ground pepper
1 1/2 pounds pork shoulder, ground
1/2 head savoy cabbage
2 tablespoons whole grain mustard
1/4 cup aioli*
1 shallot, grated
3 tablespoons apple cider vinegar
1/2 teaspoon sugar
Salt and pepper

Steps:

  • Preheat your oven to 500 degrees F. Dust a work station with flour and cut the dough in half. When the dough is at room temperature, stretch it or roll it out using a rolling pin; you want a thin pizza dough, approximately 1/4-thick at the most. (A pizzette is a rustic oval shape though it will work in the more traditional circle.) Place the dough onto a sheet of parchment paper on a sheet tray and bake in the oven until the dough has set and started to brown, about 3 minutes. Remove from the oven and spread a thin layer of Red Onion Marmalade. Crumble the House Sausage over the pizza and spread out evenly. Place back into the oven and bake until the dough has hardened and you can lift one side of the pizza without it bending, about 5 minutes. Remove from the oven and drape with Smoked Slaw. Cut and enjoy.
  • Cut the top and bottom off the onion and peel the skin. Cut vertically straight down through the middle, exposing a crescent moon shape, not rings. Place the onion, cut side down, on the board and slice into julienne. Repeat with all the onions.
  • Place the onions into a saucepan and put over a low heat on your stovetop. Sprinkle with a little salt and stir. Cook, stirring occasionally, allowing the onions to sweat out their liquid until they all become translucent (being careful not to caramelize or burn the onions), about 20 minutes. Add in half the balsamic and reduce over low heat until the liquid coats the back of a spoon, 15 to 20 minutes. Reserve.
  • In a separate pan over high heat, pour the sugar into the center of the pan and surround with water. Stir the sugar into the water to moisten. Occasionally shake the pan to evenly disperse the heat. Keep a close eye on the sugar-water mixture as the moisture is expelled. First the bubbles will be smaller and more consistent, like syrup. Then the sugar will start to change color as it caramelizes. When it is a light amber color, remove from the heat and stir in the remaining balsamic vinegar until incorporated. Add the caramel sauce to the cooked onions and season with salt. Cool and serve.
  • Add all the ingredients except the pork into a large bowl. Whisk together and let rest for 10 minutes. Add in the ground pork. Break the pork apart gently and toss to distribute ingredients. Mix by kneading the mixture, but do not over mix. Cook a small piece of sausage to test for seasoning. If needed, add salt and a splash more vinegar. For pizza preparation, render the sausage until lightly browned and strain excess fat. Cool and reserve for assembly.
  • Remove the core from the cabbage and julienne. To assemble the smoker, place the wood chips into a half hotel pan over high heat. After 2 minutes, the chips will start to smolder. Place some ice into a perforated pan of the same size and cover with a layer of plastic wrap. Place the perforated pan with the ice and the cabbage onto the pan with the chips and cover with tin foil. Allow the smoke to permeate the cabbage for 4 minutes. Remove from the pan and place directly into a bowl. Add the remaining ingredients and mix thoroughly. Season with salt and pepper. Cool and reserve.

SMOKED SAUSAGE AND APPLE BAKE



Smoked Sausage and Apple Bake image

An easy and delicious blend of smoked sausage, apples, onions, and sauerkraut that everyone will love! This is great served with potatoes and cornbread. If you do not wish to use brandy, a good quality apple cider may be substituted for it in the gravy.

Provided by Lori Deakins Stewart

Categories     Main Dish Recipes     Casserole Recipes

Time 1h30m

Yield 6

Number Of Ingredients 7

1 pound smoked sausage, sliced
2 Granny Smith apples - peeled, cored and sliced
½ teaspoon ground cinnamon, or to taste
½ large onion, sliced
1 (16 ounce) can sauerkraut, drained
½ cup heavy cream
½ cup apple brandy

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brown the sausage in a large skillet over medium heat. Set aside.
  • Make a layer of sliced apples in the bottom of a 2 quart casserole dish. Sprinkle with a bit of the cinnamon. Layer half of the onion, then half of the sauerkraut over the apples. Place all of the sausage slices over the sauerkraut, reserving the drippings in the pan. Cover the sausage with the remaining sauerkraut, onion, and top with apple slices. Sprinkle the remaining cinnamon over the top.
  • Pour the heavy cream and brandy into the skillet with the sausage drippings. Place over medium heat, and stir to remove the bits of sausage flavor from the bottom. Pour over the sausage and apple casserole.
  • Cover, and bake for 1 hour in the preheated oven. Let stand for a few minutes before serving.

Nutrition Facts : Calories 358.7 calories, Carbohydrate 19.9 g, Cholesterol 76.4 mg, Fat 23.7 g, Fiber 3.2 g, Protein 12 g, SaturatedFat 10.5 g, Sodium 1465.1 mg, Sugar 14.9 g

SAUSAGE SLIDERS WITH CRAN-APPLE SLAW



Sausage Sliders with Cran-Apple Slaw image

The best things come in small packages, as these tasty sliders prove. With a filling this good, you'll want to have a fork on hand for any yummy tidbits that get away. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2/3 cup coleslaw mix or shredded cabbage
1/3 cup chopped apple
3 tablespoons dried cranberries
3 tablespoons chopped pecans, toasted
4 teaspoons mayonnaise
4 teaspoons barbecue sauce
SLIDERS:
1 pound bulk pork sausage
4 slices sharp cheddar cheese, halved
8 dinner rolls, halved and toasted
3 tablespoons spicy brown mustard
8 lettuce leaves

Steps:

  • In a large bowl, combine the first six ingredients. Chill until serving., Shape sausage into eight patties. In a large skillet, cook patties over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear, adding cheese slices during the last 1-2 minutes of cooking time., Spread rolls with mustard; top each with a sausage patty, lettuce and 2 tablespoons coleslaw mixture. Replace roll tops.

Nutrition Facts : Calories 672 calories, Fat 43g fat (15g saturated fat), Cholesterol 107mg cholesterol, Sodium 1250mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 23g protein.

SMOKED SAUSAGE AND APPLES



Smoked Sausage and Apples image

This is a real easy way to fix smoked sausage. I do it in the microwave and usually serve it with a green veggie and corn bread.

Provided by MsSally

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) package smoked sausage (I use turkey sausage)
3 -4 cups granny smith apples (sliced)
1 cup onion (roughly chopped)
1/4 cup brown sugar
1/4 cup water

Steps:

  • Slice smoked sausage into 1 inch coins, and place in a microwavable bowl with a lid.
  • Add apples and onions.
  • Sprinkle brown sugar over all. Add water. Cover.
  • Microwave on high for about 5 mins or till apples are tender. (I use my fresh vegetable button for hard veggies).
  • May season with salt and pepper if care to. We normally don't.
  • Note: If you do not have a bowl with lid that will go into microwave, you may use plastic wrap, just be sure to vent it, by folding in one corner of wrap to make a little hole.

SMOKED TURKEY POCKETS WITH APPLE SLAW



Smoked Turkey Pockets With Apple Slaw image

Make and share this Smoked Turkey Pockets With Apple Slaw recipe from Food.com.

Provided by School Chef

Categories     Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 7

2 pita pockets
6 ounces smoked turkey breast
2 ounces Alpine Lace reduced-fat swiss cheese
1 granny smith apple
2 teaspoons celery
2 tablespoons mayonnaise
1/4 cup alfalfa sprout

Steps:

  • Peel and dice apples into very small pieces,
  • Fine dice celery.
  • Blend apples and celery together add mayonnaise.
  • Set aside.
  • Cut pita pockets in half fill with the turkey and cheese.
  • Top with apple slaw and alfalfa sprouts.

Nutrition Facts : Calories 339.6, Fat 6.4, SaturatedFat 1, Cholesterol 44.1, Sodium 1403.4, Carbohydrate 47.8, Fiber 3.1, Sugar 8.9, Protein 23.5

GREEK SAUSAGE PITAS



Greek Sausage Pitas image

I nicknamed my sandwich "Thor's Pita" because it's lightening fast and robust. The ingredient amounts don't really matter. Use more or less depending on what you have. -Teresa Aleksandrov, Ypsilanti, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 sandwiches.

Number Of Ingredients 10

4 whole wheat pita breads (6 inches)
1 cup plain yogurt
2 green onions, chopped
2 tablespoons minced fresh parsley
1 teaspoon lemon juice
1 garlic clove, minced
3/4 pound Italian turkey sausage links or other sausage links of your choice, casings removed
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
Additional minced fresh parsley

Steps:

  • Preheat oven to 325°. Wrap pita breads in foil; warm in oven while preparing toppings., In a small bowl, mix yogurt, green onions, parsley, lemon juice and garlic. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles., To assemble, spoon sausage over pitas. Top with cucumber, tomato and yogurt mixture; sprinkle with additional parsley.

Nutrition Facts : Calories 309 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 667mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges

GRILLED SAUSAGES IN PITA BREAD



Grilled Sausages in Pita Bread image

Categories     Sandwich     Pork     Sausage     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 4

20 sausages (such as Italian hot and sweet, or fully cooked varieties like chicken or andouille*), halved crosswise
10 pita breads, cut in half horizontally
3 heads of baby romaine, leaves separated, or two 5-ounce bags mixed baby greens
Assorted mustards

Steps:

  • Prepare barbecue (medium-high heat). Grill Italian sausages until cooked through, turning occasionally, about 10 minutes. Grill fully cooked sausages until heated through, about 7 minutes. Transfer sausages to platter. Cover to keep warm.
  • Arrange pita halves in 2 stacks and wrap in aluminum foil. Place foil packets on grill to warm pita, about 10 minutes.
  • Fill pita halves with lettuce. Place grilled sausage halves atop lettuce in each pita half; serve with mustard.
  • *A smoked pork-and-beef sausage, available at specialty foods stores.

SMOKED SAUSAGE PITA WITH APPLE SLAW



SMOKED SAUSAGE PITA WITH APPLE SLAW image

Categories     Sandwich     turkey     Quick & Easy     Tailgating

Yield 6 people

Number Of Ingredients 15

2 tbsp butter
3 small yellow onions sliced
3 green apples peeled and cut into sticks
2 lbs smoked turkey sausage sliced
2 tbsp apple juice
2 tbsp brown sugar
1/8 tsp cinnamon
6 pita pocket halves
Coleslaw
3 cups prepackaged coleslaw mix
2 red apples chopped
2 scallions chopped
1/3 cup mayonnaise
1/3 cup granulated sugar
2 tsp apple cider vinegar

Steps:

  • Heat butter in large skillet over medium heat. Add sliced onions and cook until tender. To onions add green apples, smoked sausage, apple juice , brown sugar and cinnamon. Continue cooking 15 minutes as mixture camelizes. While mixture is cooking prepare coleslaw. Add coleslaw mix, red apples, and chopped scallions to a bowl. In small bowl add mayonnaise, granulated sugar, and apple cider vinegar and mix until well blended. Add mayonnaise mixture to coleslaw mixture and toss to coat. Divide sausage mixture among 6 pita halves and top with coleslaw.

Tips:

  • Choose high-quality smoked sausage: The better the quality of the sausage, the better the pitas will be. Look for a sausage that is made with all-natural ingredients and has a good smoky flavor.
  • Cook the sausage properly: The sausage should be cooked until it is browned and crispy on the outside, but still juicy on the inside. Avoid overcooking the sausage, as this will make it dry and tough.
  • Use a good quality pita bread: The pita bread should be fresh and soft. You can use either regular pita bread or whole wheat pita bread.
  • Make the apple slaw ahead of time: The apple slaw can be made up to 24 hours in advance. This will allow the flavors to meld together and develop.
  • Serve the pitas warm: The pitas are best served warm. You can either reheat them in the oven or microwave before serving.

Conclusion:

Smoked sausage pitas with apple slaw are a quick and easy meal that is perfect for busy weeknights. They are also a great option for parties and potlucks. The combination of smoky sausage, creamy slaw, and soft pita bread is irresistible. With a few simple tips, you can make sure that your smoked sausage pitas are perfect every time.

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