This in one of my favourite "go to" recipes when I'm done in by shopping, gardening or if I just don't want to cook that night. It's fast, tasty, and filling! Substituting with Splenda brown sugar makes this very appealing to diabetics or those watching their waist-lines.
Portion size4 servings
Preheat oven to 350degrees. Prepare the onion by peeling and slicing into rings, about 1/4" wide. Drizzle 2 tbsp oil into a large saucepan and on medium heat, saute the onions until slightly translucent. Remove from pan and set aside. Add remaining tablespoon of oil and add the coleslaw mix into the saucepan. Saute, stirring frequently, until most of the coleslaw is soft and wilted. Here's a hint: if it starts to turn too brown, drizzle water into the pan and continue to "frizzle" the coleslaw until wilted and slightly brown. Add the onions back into the pan, and stir in the brown sugar, salt, pepper and caraway seeds, if using. Place the mixture into a 10" by 10" casserole dish, and place the fully cooked and thawed sausages on top. Bake 30 minutes or until the sausages are browned, turning at lease once midway through the baking. Serve with a salad and crusty Italian bread! Enjoy!