SAUSAGE AND RED SLAW TEA SANDWICHES

Sausage Canapés With Purple Slaw

Ingredients

• ¼ cup red wine vinegar
• 1 teaspoon sugar
• ½ teaspoon Dijon-style mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup finely minced purple cabbage
• 1 tablespoon finely chopped orange bell pepper
• 2 teaspoons finely chopped parsley
• 1½ teaspoons minced shallot
• 6 slices rye bread
• 1 (9-inch) link smoked pork sausage
• Garnish: baby arugula

Instructions

• 1
  In a small bowl, combine vinegar, sugar, mustard, salt, and black pepper, whisking well. In a slow, steady stream, add olive oil, whisking to emulsify. Set aside.
• 2
  In a medium bowl, combine cabbage, bell pepper, parsley, and shallot, tossing to blend. Add vinaigrette, stirring until combined. Set aside.
• 3
  Using a 2½-x-1½-inch scalloped-edge oval cutter, cut 12 shapes from bread. In a preheated nonstick skillet, toast bread lightly on both sides. Set aside.
• 4
  In the same skillet, cook sausage over low heat until well browned, 15 to 20 minutes. Let cool slightly. Using a sharp knife, cut sausage on the bias into ¼-inch slices. Set aside.
• 5
  Place 1 teaspoon slaw on each bread slice. Top each with a sausage slice.
• 6
  Garnish with baby arugula, if desired.
• 7
  Serve immediately.

Notes

• • Slaw can be made earlier in the day and refrigerated in a covered container. Bread shapes can be cut a day in advance and stored in a resealable plastic bag. Toast just before using. Sausage can be cooked a day in advance and refrigerated in a resealable plastic bag. Warm before using.