Dress up Your Dog: Sausage Toppings from Seemore Meat & Veggies

June 26, 2020

The female-owned Seemore Meats & Veggies was founded earlier this year by 4th-generation butcher, Cara Nicoletti, who has received numerous accolades (Vogue’s “Hot 100″ in 2018, one of Glamour magazine’s “2019 Women of the Year”). Her new Brooklyn-based business venture creates colorful, whimsical, veggie-forward sausages that combine certified humanely-raised meat (through the Global Animal Partnership) with a hearty dose of fresh vegetables— up to 35%— so they’re as nutritious as they are delicious.

The current sausage roster includes: La Dolce Beet-a (pork, beets, garlic, and fennel seed), Bubbe’s Chicken Soup (chicken, dill, parsley, roasted carrots, celery, garlic, and black pepper), Broccoli Melt (pork, fresh broccolini, spicy pepperoncini, garlic, and Monterey Jack cheese), and Loaded Baked Potato (pork, potatoes, cheddar, bacon bits, and chives).

So what do you pair with these easy-to-cook links? Our friends at Seemore Meats & Veggies shared their favorite recipes for toppings and sides, so you can complete your next summer cookout. Plus, scroll down for an exclusive LIV client perk on your next order!


  • Fennel Slaw
  • Pickled Red Onions
  • Coleslaw
  • Pickled Vegetable Slaw
  • Crispy Shallots
  • Tangy BBQ Sauce

Fennel Slaw

What You’ll Need

  • 1 large bulb fennel, fronds reserved if you’ve got them
  • medium bowl of ice water
  • 1 teaspoon sugar
  • 1⁄2 teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • 1⁄4 cup olive oil
  • 1⁄2 teaspoon Dijon mustard
  • 1 tablespoon pickled red onion (recipe follows)
  • zest of 1 lemon
  • 1 tablespoon fresh mint, finely minced
  • 1 tablespoon fresh parsley


  1. Cut fennel bulb in half vertically. Using a mandolin, very thinly slice it into crescents (Note: you don’t need to core the fennel bulb when you’re slicing it this thinly). If you have the fennel fronds, roughly chop them.
  2. Submerge fennel slices and fronds in the ice water while you prepare your vinaigrette; this gets them nice and crunchy.
  3. In a small bowl, whisk sugar, salt, citrus juice, olive oil, and Dijon together.
  4. Remove fennel from ice water and transfer to a bowl. Pour vinaigrette over and add onions, zest, and herbs. Toss until well combined.

Pickled Red Onions

What You’ll Need

  • 1 large red onion, very thinly sliced
  • 1⁄2 cup distilled white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1⁄2 cup ice cubes


  1. Add sliced onions to a heat-proof jar with a lid.
  2. In a medium saucepan, bring vinegar, sugar, and salt to a simmer, whisking until salt and sugar are dissolved. Remove from heat and stir in the ice cubes.
  3. Pour mixture over the sliced onions in the jar. Cover and refrigerate at least 1 hour and up to 2 weeks. Save brine for vinaigrettes!


What You’ll Need

  • 1 cup mayonnaise
  • 1 cup full-fat Greek yogurt
  • 1/3 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • juice of 1⁄2 a lemon
  • 1⁄2 a small head green cabbage, cored and shredded
  • 1⁄2 a small head purple cabbage, cored and shredded
  • 2 large carrots, peeled and shredded
  • 1 small shallot, peeled and very thinly sliced
  • salt and pepper, to taste


  1. In a large bowl, whisk the first 5 ingredients together until smooth.
  2. Add shredded vegetables to bowl and toss until completely covered in dressing.
  3. Season with salt and pepper to taste.

Pickled Veggie Slaw

What You’ll Need

  • 4-5 cups of any shredded firm vegetables you have—we like using a mix of peeled carrots, cucumbers, radishes, and red onion.
  • 1 cup distilled white vinegar
  • 4 tablespoons sugar
  • 2 tablespoons kosher salt
  • 1 cup ice cubes


  1. Add shredded vegetables to a large heat-proof jar with a lid (you may need to divide between 2 jars).
  2. In a medium saucepan, bring vinegar, sugar, and salt to a simmer, whisking until salt and sugar are dissolved.
  3. Remove from heat and stir in the ice cubes.
  4. Pour mixture over the shredded vegetables in the jar. Cover and refrigerate at least 1 hour and up to 2 weeks.

Crispy Shallots

What You’ll Need

  • 8 small shallots, very thinly sliced into rings on a mandolin
  • vegetable oil for frying
  • kosher salt


  1. Place shallots in a low shallow fry-pan and cover with oil until submerged.
  2. Cook over medium-low heat, stirring often so shallots don’t stick together, until crispy and golden-brown—about 20 minutes. Watch them carefully! They go from golden to black in the blink of an eye.
  3. Strain oil through a fine-mesh sieve into a heat-proof container (you can save this oil for dressings).
  4. Transfer shallots to a paper towel to cool and sprinkle generously with kosher salt.

Tangy BBQ Sauce

What You’ll Need

  • 1 cup apple cider vinegar
  • 1 cup ketchup
  • ½ cup brown sugar
  • ⅓ cup yellow mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper to taste


  1. Dump all the ingredients into a large saucepan and whisk until smooth.
  2. Bring to a low boil over medium heat and then immediately turn the heat down to a simmer and cook, stirring occasionally, until reduced by a third — about 15 minutes. 
  3. Let it cool before serving.

LIV Client Perk: Use the code SAUSAGESUMMER for 15% off Seemore sausage orders from 7/6/20 – 8/6/20.

Want more from the Seemore Meat & Veggies Team? Check out their YouTube Channel.