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Chicken Sausage Pretzel Rolls

Chicken Sausage Pretzel Rolls with Creamy Mustard

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When we discovered pretzel bakery Pretzilla at a local food show, we were instantly hooked on their fluffy, golden buns, which combine all the flavors of a giant, warm pretzel (salt included), but in roll form. Here, they’re stuffed with seared chicken sausage and sautéed peppers. A drizzle of creamy mustard sauce rounds out this New York City-inspired pairing.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • parsley
    • 1/8 ounce
    • parsley
  • green beans
    • 8 ounces
    • green beans
  • red bell pepper
    • 1
    • red bell pepper
  • garlic
    • 1 clove
    • garlic
  • pretzel rolls
    • 2
    • pretzel rolls
  • chicken sausages
    • 4
    • chicken sausages
  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard
  • mayonnaise
    • 2 packets
    • mayonnaise
  • apple cider vinegar
    • 1 teaspoon
    • apple cider vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Halve lemon. Finely chop parsley leaves, discarding stems. Trim and discard ends of green beans. Halve bell pepper lengthwise, discarding seeds. Cut lengthwise into ¼-inch strips. Mince garlic. Slice rolls open lengthwise, splitting partway but leaving intact.

  2. Sauté Peppers

    Sauté Peppers

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add bell pepper. Season with ⅛ teaspoon salt and pepper as desired and cook until softened and beginning to char, 5-7 minutes. Transfer to a plate and set aside. Wipe pan clean, add 1 tablespoon olive oil, and return to medium-high heat.

  3. Sear Sausages

    Sear Sausages

    When oil is shimmering, add sausages and sear, flipping, until golden on all sides, about 5 minutes total. Remove from pan and slice open lengthwise, splitting partway but leaving intact. Return split sausages to pan cut-side down, then place a medium heavy pan or plate on top to flatten. Sear until cooked through and no longer pink, 3 minutes more. Transfer to plate with bell pepper.

  4. Sauté Green Beans

    Sauté Green Beans

    While sausages sear, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add green beans and sauté, stirring, until slightly charred, 4-5 minutes. Add parsley and garlic and sauté until fragrant, 1-2 minutes more. Remove from heat, stir in juice of ½ lemon, and season with ¼ teaspoon salt and pepper as desired. Divide evenly between 2 serving plates. Use remaining lemon to brighten a glass of water.

  5. Toast Rolls and Make Creamy Mustard

    Toast Rolls and Make Creamy Mustard

    Wipe pan from sausages clean and return to medium heat. Arrange rolls cut-side down in a single layer and toast until light golden and warmed through, about 3 minutes. Meanwhile, in a medium bowl, whisk together mustard, mayonnaise, and apple cider vinegar until fully combined. Season with ⅛ teaspoon salt and pepper as desired.

  6. Plate Sausage Rolls

    Plate Sausage Rolls

    Stuff rolls with chicken sausages and bell pepper, dividing evenly. Drizzle over creamy mustard, serve with green beans, and dig in!

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