5 fennel sausage links (about 1 pound)
1 bulb fennel, trimmed
1 red bell pepper, cored
2 teaspoons fennel seeds, crushed
2 tablespoons white balsamic vinegar
2 tablespoons mayonnaise
2 tablespoons whole-grain Dijon mustard
Kosher salt and ground black pepper
5 crusty grinder rolls, to serve
Heat a grill to medium. Oil the grill grates with an oil-soaked paper towel held with tongs.
Grill the sausages for 20 minutes, turning regularly.
While the sausages grill, make the fennel slaw. Use a mandoline or food processor to shave the fennel and red pepper very thinly. Alternatively, use a knife to slice the fennel and pepper as thinly as possible.
In a medium bowl, whisk together the crushed fennel seed, vinegar, mayonnaise and mustard. Add the fennel and red pepper, tossing to thoroughly coat with the dressing. Season with salt and pepper.
To serve, place each sausage in a roll and top with the slaw.
Nutrition values per serving: 190 calories, 10 g fat (3.5 g saturated; 0 g trans), 10 g carbohydrates, 2 g fiber, 3 g sugar, 16 g protein, 30 mg cholesterol, 670 mg sodium.
Alison Ladman for The Associated Press