Sticky chipolata & fennel slaw open sandwiches

Sticky chipolata & fennel slaw open sandwiches

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Cooking time

Takes 15 mins

Skill level

Easy

Servings

Makes 4

Try your hand at homemade coleslaw with a twist, then serve with honey-glazed sausages atop wholemeal bread

Nutrition and extra info

Nutrition info

Nutrition per sandwich

kcalories
459
protein
17g
carbs
34g
fat
28g
saturates
12g
fibre
5g
sugar
13g
salt
1.8g

Ingredients

  • 12 chipolata sausages
  • 1 tbsp clear honey
  • 4 thick slices wholemeal bread (buttered if you like)

For the slaw

  • 2 tsp wholegrain mustard
  • 2 tbsp light mayonnaise
  • 2 tbsp natural yogurt
  • 1 fennel bulb, very finely sliced
  • 2 carrots, grated
  • 1 red onion, finely sliced

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Method

  1. Heat the grill to medium and cook the sausages for 10 mins, turning every so often. Brush with the honey mixture, then return to the grill for a further 1-2 mins or until cooked through.
  2. While the sausages cook, mix together the mustard, mayonnaise and yogurt. Combine the fennel, carrots and onion in a bowl, and stir through the mustardy dressing and a little seasoning.
  3. Pile the slaw onto the slices of bread and top with the sticky sausages.

Recipe from Good Food magazine, July 2013

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