Our Go-To Slaws

Crunchy. Spicy. Fresh. Slaws add that perfect something to a sausage right off the grill. Here are two of our go-tos for summer.

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Classic Green Coleslaw

Serves 6 to 8

1 medium head green or savoy cabbage, cored and cut into wedges

3 carrots, peeled

4 scallions, finely chopped

½ cup mayonnaise

Juice of 1 lemon, or to taste

2 teaspoons sugar

Kosher salt and freshly ground black pepper


Shred the cabbage and carrots using the shredding disc of a food processor. Transfer the vegetables to a large bowl and add the scallions.

Stir together the mayonnaise and lemon juice; the mixture should be thin, pourable and lemony tasting. Stir in the sugar, 1 teaspoon salt and 1 teaspoon black pepper. Add to the vegetables and toss to coat. Let sit for 30 minutes, then taste and adjust the seasonings. The slaw can be made up to 8 hours ahead.


Toasted Sesame Purple Slaw

Serves 6 to 8

½ head red cabbage, cored and thinly sliced

1 large purple ninja or watermelon radish, thinly sliced

½ red onion, thinly sliced

¼ cup unseasoned rice vinegar

1 teaspoon toasted sesame oil

Kosher salt and freshly ground black pepper

2 tablespoons sesame seeds, toasted


Combine the cabbage, radish and onion in a large bowl. Add the rice vinegar, sesame oil, 1 teaspoon salt and 1 teaspoon pepper. Toss well to combine. Let sit for 30 minutes. Taste and adjust the seasonings. Scatter the sesame seeds over the slaw and toss to combine. The slaw can be made up to 8 hours ahead.

Endless Summer $50 Dinner Party

We want summer to last forever when entertaining means a dinner that is fast to prepare and doesn’t break the bank. We rolled up tofu-vegetable summer rolls, a vibrant, fresh (and mostly pink!) Ginger-Scallion sausage salad and finished up with gorgeous roasted five-spice peaches. The total price tag: $50. Recipes below.



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Tofu-Veg Summer Rolls with Peanut Sauce

Feel free to add whatever you like--or have on hand--to these healthy summer rolls. Cucumbers, radishes, cilantro are also terrific in them. The trick to easy rolling is not to let the wrapper get too soft. A little stiffness, but not so much that it cracks, helps the rolls hold their  shape.

Makes 12

For the summer rolls:

2 ounces cellophane noodles

2 cups finely shredded Napa cabbage

2 carrots, cut into thin matchsticks or shredded

5 scallions, chopped

⅓ cup coarsely chopped mint leaves

¼ cup coarsely chopped basil leaves

4 ounces baked tofu, cut into ¼-inch cubes

¼ cup Nuoc Cham Dressing (see recipe below)

12 large round Vietnamese rice papers


For the peanut sauce:

½ cup natural peanut butter

¼ cup fresh lime juice

¼ cup water, or as needed

1 tablespoon sugar

1 tablespoon soy sauce

½ teaspoon toasted sesame oil

1 teaspoon chili-garlic sauce, Sriracha or other hot sauce, or to taste


Soak the noodles in hot water to cover until soft and pliable, 20–30 minutes. Drain well, then cut into 2-inch lengths. Combine the noodles, cabbage, carrots, scallions, herbs, tofu and dressing in a large bowl and toss gently.

While the noodles are soaking, make the peanut sauce: whisk together the peanut butter, lime juice, water, sugar, soy sauce, sesame oil and chili-garlic sauce until smooth and creamy, adding more water as needed to thin out the mixture.

Fill a shallow bowl or pie plate with warm water. Spread a clean kitchen towel on your work surface. Working with one paper at a time, slip it into the water and let soak until soft and pliable, about 10 seconds, then remove it and lay it on the towel. At one end, about an inch from the edge, make a long mound with the noodle filling, about 2 inches wide. Roll the wrapper over once, tucking it in as best you can, then fold in the sides and roll snugly to the end. Continue with the remaining wrappers, tofu and noodle mixture. If not serving right away, cover the rolls with a barely damp towel and refrigerate. Serve with the peanut sauce for dipping.


Grilled Ginger-Scallion Sausages with Watermelon and Tomato Salad

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Using meat as a condiment is a trend. And we’ve nailed it with this terrific summer salad that mixes our juicy Ginger-Scallion sausage with watermelon, tomatoes, cucumbers, watermelon radishes and spicy watercress in a bright South Asian vinaigrette.

Serves 6

½ small red onion, thinly sliced

4 small Persian cucumbers (or 1 large cucumber), thinly sliced

3 small ripe tomatoes, cored and cut into wedges

4 cups roughly chopped watermelon

1 watermelon radish, thinly sliced

¼ teaspoon kosher salt

½ cup Nuoc Cham Dressing (see recipe below)

2 (12-ounce) packages The New Food Collective Ginger-Scallion Pork Sausages

4 cups watercress



Combine the onion, cucumbers, tomatoes, watermelon and radish in a large shallow bowl. Toss with the salt, then add the dressing and toss gently to combine. Let sit as you grill the sausages.

Grill the sausages over medium high heat, moving off the flame if it flares up, until browned on all sides and cooked through. Then transfer to a cutting board and cut into pieces.

Taste the salad and adjust the seasonings. Sprinkle the watercress over top and gently toss to combine. Serve at once.



Nuoc Cham Dressing

Makes about 1 cup

Juice of 2 limes

½ cup fish sauce

¼ cup water

1 tablespoon unseasoned rice vinegar

2½ tablespoons sugar

1 small garlic clove, finely grated

1 small fresh green chile, such as bird’s eye, Serrano or jalapeño, thinly sliced


Combine all ingredients in a jar and shake until well combined.



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Roasted Five-Spice Peaches and Blackberries

Full disclosure: this is based on one of our favorite recipes from Alice Waters. It’s the perfect light summer dessert on its own, though a little ice cream or whipped cream won’t hurt it. Even better, it’s superb leftover--we eat it for breakfast with yogurt.

Serves 6


2 tablespoons sugar

1 teaspoon five-spice powder

6 ripe peaches, halved and pitted

1 cup blackberries

½ cup dessert wine, white wine or rosé


Preheat the oven to 375°F. Stir together the sugar and five-spice powder in a small bowl.

Halve the peaches and remove the pits. Arrange the peaches in a shallow gratin dish, cut-side up, in a snug single layer. Sprinkle the five-spice sugar over the peaches. Scatter the blackberries over the peaches and drizzle with the wine. Bake the peaches for 20 to 30 minutes, until juicy and tender. Serve warm with their juices.

Hot Italian Sausage and Shishitos with Espelette Mayonnaise

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Espelette pepper is a type of paprika from the Basque region of Spain that is famed for its smoky-sweet flavor. If you don’t use it all—and we bet you will—save it for your next turkey or ham sandwich.

Serves 4 / Takes 20 minutes

½ cup mayonnaise

1 tsp Espelette pepper or other smoked paprika

1 (12-ounce) package of THE NEW FOOD COLLECTIVE Hot Italian sausage

2 pounds fresh shishito peppers

1 tbsp olive oil

½ lemon

flaky sea salt

Heat a gas or charcoal grill. While you are waiting for the coals to get hot, combine the mayonnaise with the smoked paprika. Set aside.

Place sausages on the grill and cook, moving between direct and indirect heat, until golden brown and cooked through, about 8 minutes. Remove from the grill and set aside to cool.

Toss the shishito peppers with the olive oil and grill until softened and blackened in spots, about 5 minutes. Remove from the heat and squeeze the lemon on top and add flaky sea salt to taste.

Slice the sausages and place on a large platter with the peppers. Serve with mayonnaise for dipping.

Sausage-Stuffed Pork Loin with Carrots and Carrot Top Pesto

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Americans waste almost 40 percent of our food. Our carrot pesto is a delicious way to make use of everything, from root to leaf. It’s easy enough to butterfly a pork loin (instructions abound online), but you can also ask your butcher to do it for you.

Serves 6 to 8 / Takes about 1½ hours

For the pork loin and carrots:

1 (12-ounce) package The New Food Collective Sweet Italian Sausages (or Breakfast Sausages)

1 (3-pound) boneless pork loin, preferably with skin, butterflied

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

3 pounds carrots, peeled and halved lengthwise

For the carrot top pesto:

1½ cups coarsely chopped carrot tops, well rinsed and dried

1 plump garlic clove

¼ cup almonds or pine nuts

½ cup fresh basil or parsley leaves

½ cup freshly grated Parmesan

½ cup olive oil

Salt and freshly ground black pepper

Finely grated zest of 1 lemon

Remove the sausages from their casings. Heat a medium skillet over moderate heat. Add the sausages and ¼ cup water and cook, breaking the sausages up with a wooden spoon, until the water has evaporated and the meat is browned and cooked through, about 10 minutes. Remove from the heat and let cool.

Spread the butterflied pork loin out on a work surface, skin side down. Spread the crumbled sausage over the pork then roll up tightly and secure with kitchen twine. Rub the salt and pepper all over the outside of the rolled pork loin.

Preheat the oven to 400°F. Arrange the carrots in a roasting pan and season lightly with salt and pepper.

Heat a large heavy skillet over moderately high heat. Add the olive oil to the skillet, then add the pork loin, skin side down. Cook, turning occasionally, until browned all over, about 5 minutes.

Arrange the pork loin skin side up over the carrots in the roasting pan. Pour any remaining oil from the skillet over the carrots.

Place the roasting pan in the oven and roast until an instant-read thermometer inserted in the center of the pork reads 140°F, 45 minutes to 1 hour. Remove from the oven and let rest for 10 minutes.

While the pork roasts, make the pesto. Combine the carrot tops, parsley, garlic, nuts and parmesan in a food processor and pulse until broken down. While food processor is running, pour oil through the spout and continue processing until a smooth pesto forms. Season to taste with salt and pepper. Stir in the lemon zest.

To serve, remove the kitchen twine from the pork loin and slice thinly. Spoon some of the pesto over the pork and carrots and serve at once.

Sausage and Leek Galette with Pesto

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Rustic yet elegant, a freeform galette is a great dish to have in your repertoire. Here creamy spring leeks create a bed for the sausage and pesto adds herby brightness.

Serves 4 to 6 / Takes about 2 hours 

For the dough:

1½ cups all-purpose flour

¼ teaspoon salt

8 tablespoons butter, straight from the fridge and cut into small pieces

1/3 cup finely grated Parmesan

4 to 6 tablespoons cold water

For the filling:

2 tablespoons butter

1 large leek, thinly sliced and rinsed well

2 thyme sprigs

¼ cup water

¼ cup cream or half and half

Salt and freshly ground black pepper

1 (12-ounce) package The New Food Collective Sweet Italian Sausages or Breakfast Sausages

2 tablespoons pesto

Olive oil, if needed 

To make the dough, combine the flour and salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter and Parmesan, squeezing or cutting it until the floury mixture is filled with pea-sized lumps. Drizzle 4 tablespoons cold water over the mixture and stir together (with your hands or a fork) until it will just hold together when squeezed. Add the remaining water only if you need it. Gather the dough into a ball and flatten into a disk, then wrap well in plastic wrap. Refrigerate for at least an hour and up to a couple of days.

To make the filling, melt the butter in a medium skillet over moderately low heat. Add the leeks, thyme sprigs and water. Cook, stirring occasionally, until leeks are tender and liquid has mostly evaporated, about 15 minutes. Season with salt and pepper. Add the cream and cook, stirring often, until thickened and reduced, about 10 minutes. Remove from the heat and scrape the leek mixture into a shallow bowl to cool completely. Pluck out the thyme sprigs and discard. Wipe out the skillet and return to the stove.

Remove the sausages from their casings. Heat the skillet over moderate heat. Add the sausages and ¼ cup water and cook, breaking the sausages up with a wooden spoon, until the water has evaporated and the sausage is browned and cooked through, about 10 minutes. Remove from the heat.

Preheat the oven too 400°F. Line a baking sheet with a piece of parchment paper. 

Roll out the dough on a lightly floured countertop into a 12-inch round. Transfer the dough to the lined baking sheet. Spread the leek mixture evenly over the dough, leaving a 2-inch border. Scatter the sausage over the leeks, then fold the edges of the dough over, pleating as necessary. 

Bake the galette until the pastry is crisp and golden brown, 25 to 30 minutes. Remove from the oven and carefully transfer the galette to a serving platter. 

If pesto is very thick, loosen it by stirring in a tablespoon or so of olive oil. Drizzle the pesto over the galette filling, then cut into wedges and serve warm.


Crisp-Bottomed Ginger-Scallion Pork Shumai

Shumai Ginger Scallion

We combined the crisp-chewiness of a potsticker with the ease of a shumai. If you’re in a hurry, you can skip the extra ingredients in the filling and use just the sausage to fill the dumplings. 

Makes about 24 shumai / Takes less than 1 hour

For the shumai

1 (12-ounce) package The New Food Collective Ginger-Scallion Pork Sausages

2 scallions, thinly sliced

1½ teaspoons Shaoxing wine

1 teaspoon soy sauce

½ teaspoon toasted sesame oil

All-purpose flour, for dusting

24 square wonton wrappers

1 tablespoon sesame seeds, for garnish

1½ tablespoons vegetable oil


For the dipping sauce

3 tablespoons black vinegar or unseasoned rice vinegar

3 tablespoons soy sauce

1 small fresh chile, thinly sliced

Remove the sausage from their casings. Combine the sausage with the scallions, Shaoxing wine, soy sauce and sesame oil in a bowl and mix gently but thoroughly.

Lightly dust a baking sheet or tray with flour. Fill a small bowl with water. Holding a wrapper in the palm of your hand, mound a scant tablespoon of filling in the center of each one. Lightly moisten edge of wrappers with water then gather edge of wrapper around filling, pleating wrapper to form a cup, leaving dumpling open at the top and pressing pleats against the filling. Transfer dumpling to baking sheet. Repeat with remaining wrappers and filling. Sprinkle the sesame seeds over the tops of the shumai.

Heat the vegetable oil in a large nonstick skillet over moderately high heat. Arrange the shumai in the skillet, leaving a bit of space between each one. Cook until undersides are pale golden brown, about 3 minutes. Carefully pour ½ cup water into the skillet (taking care not to pour water over the tops of the dumplings), bring to a simmer, then cover the skillet tightly and reduce heat to moderately low. Cook until wonton wrappers are tender and sausage is cooked, about 5 minutes. Uncover the skillet and cook until liquid has evaporated and the undersides of the shumai are crisp and browned, about 3 minutes more. Remove from the heat.

Meanwhile, make the dipping sauce by stirring together the vinegar and soy sauce in a small bowl. Sprinkle the sliced chiles over top.

Transfer the shumai to a platter and serve at once with the dipping sauce on the side.







Sausage, Egg and Cheese Breakfast Biscuits

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A perfect breakfast sandwich is a thing of beauty. And we’ve yet to taste one better than this. You’re welcome.

Makes 4 breakfast sandwiches / Takes less than 20 minutes

1 (12-ounce) package The New Food Collective Breakfast Sausages

Olive or vegetable oil, for cooking 

4 slices Cheddar or American cheese

4 large eggs

2 tablespoons chopped chives

Salt and freshly ground black pepper

2 tablespoons butter, plus more for buttering the biscuits

4 buttermilk biscuits or toasted rolls

1 large ripe tomato, sliced

Hot sauce, to taste

Remove the casings from the sausages then form each sausage into a 3-inch-wide patty. Heat a large heavy skillet over moderate heat until almost smoking. Drizzle a small amount of oil inside the hot skillet and swirl to coat. Add the patties and cook until the bottoms are well browned, about 3 minutes. Flip and continue to cook until sausage is cooked through, about 3 minutes more. During the last minute of cooking, lay 1 slice of cheese over each patty and cook until melted. Remove from the heat.

Meanwhile, crack the eggs into a bowl and whisk until well combined. Whisk in the chives and season with salt and pepper.

Heat an omelet pan or nonstick skillet over moderate heat. Add the butter, swirling the pan until butter is melted and foaming. Pour the egg mixture evenly into the pan, tilting the pan to cover the bottom of it evenly. The eggs should start to set quickly. Gently lift the edges of the set egg with a rubber spatula and let some raw egg flow underneath, continuing all around until the bottom is fully set but the top is still rather runny looking, about 30 seconds. Fold the omelet in half and continue to cook until softly set. Remove from the heat. Cut the omelet into four wedges. (Alternatively, simply scramble the eggs.)


Split the biscuits in half and spread the insides with butter, if you like. Lay a wedge of omelet over the bottom biscuits, then top each with a slice of tomato and a sausage patty. Season with hot sauce to taste, cover with the top biscuit and serve at once.

Ginger-Scallion Pork Sausage Lettuce Wraps with Mango and Cucumber

Ginger-Scallion Pork Sausage Lettuce Wraps with Mango and Cucumber

A wholly participatory dinner that takes just minutes to pull together, this colorful meal can be easily adapted or added to: Think pickled carrots and daikon, red bell pepper, chopped pineapple and a variety of hot sauces. (It’s also gluten-free and Paleo-ready.)

Serves 4 / Takes less than 30 minutes

Crunchy Cabbage-Citrus Salad with Ginger Scallion Sausages

Crunchy Cabbage-Citrus Salad with Ginger Scallion Sausages

This salad is super fresh, super crunchy--and super adaptable. Don’t like peanuts? Use almonds or cashews. No basil? Sub in cilantro. If you don’t want to fry your own shallots, you can use packaged fried shallots, which are available at many grocery stores.

Serves 4 / Takes less than 45 minutes

Steamed Mussels with Hot Italian Sausage

Steamed Mussels with Hot Italian Sausage

This dish is fast enough for a weeknight and delicious enough for a dinner party.  To scrub mussels, place them in a colander and run cold water on top. Use a scrubbing brush to remove any debris or dirt on the shell. If a mussel is open, lightly tap it against the sink. If it closes, it’s okay to eat.

Serves 4 / Takes about 20 minutes