Tucked way back in the Star Wars: Galaxy’s Edge area of Disneyland, an outdoor cafe called Ronto Roasters serves up delicious pork sausage wraps. They’re hands-down my favorite lunch in the park—a snappy sausage is accompanied by tangy coleslaw, creamy peppercorn sauce, and thinly sliced roasted pork.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●4 fully cooked smoked pork sausage links, or your favorite sausage (about 1 pound)
Peppercorn Sauce (makes about 1 cup):
●3/4 cup mayonnaise
●1/4 cup apple cider vinegar
●1 tablespoon honey
●2 teaspoons ground black pepper
●1/2 teaspoon kosher salt
●1/2 teaspoon garlic powder
●1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
Slaw Dressing (makes about 1/2 cup):
●1/4 cup apple cider vinegar
●2 tablespoons olive oil
●2 tablespoons honey or agave nectar
●1/4 teaspoon cumin
●1/4 teaspoon chili powder
●1/4 teaspoon kosher salt
For Assembly:
●4 cups shredded green cabbage (from half a small cabbage or one 10-ounce bag)
●1 large carrot, coarsely grated or julienned
●4 store-bought or homemade flatbreads (pita, naan, lavash, or flour tortillas)
●1/4 cup fresh leafy herbs such as dill, parsley, or cilantro (optional)
Method
1.Cook the sausages:
Heat a grill pan or medium-sized skillet on the stove over medium-low heat. Add the sausages and let them cook for about 6 minutes. Turn the sausages over, and cook for another 6 minutes.
Turn the heat up to medium-high and cook the sausages for about 2 minutes more per side, or until they have some browning/grill marks and are heated all the way through. Transfer the sausages to a dish and set aside.
2.While the sausages are cooking, make the peppercorn sauce, dressing, and coleslaw:
Make the peppercorn sauce: In a small bowl, whisk together the mayonnaise, vinegar, honey, black pepper, salt, garlic powder, onion powder, and cayenne.
Make the slaw dressing and dress the coleslaw: In a jam jar, combine the vinegar, olive oil, honey, cumin, chili powder, and salt. Shake until the honey is dissolved in the dressing and everything is evenly combined.
In a mixing bowl, combine the cabbage, carrots, and coleslaw dressing. Toss to evenly coat the vegetables in the dressing.
3.Assemble the wraps:
If you like, you can warm the flatbreads in the microwave for a few seconds, or in a skillet on the stove until soft and pliable.
To assemble, place a wrap on a plate. Spread on a couple tablespoons of peppercorn sauce, place a sausage on top of the sauce, then pile on the coleslaw. Top with fresh herbs if you like, and serve right away.
Storage note: The sauce and vinaigrette will keep, refrigerated, in tightly lidded containers, for up to 1 week.