Untwist the chipolatas links and
squeeze the meat along the sausage
skin so you have 1 long sausage. Roll
the sausage into a cartwheel and push
2 wooden skewers through at right angles
to secure. Heat a large frying pan with a
drizzle of oil. Put the sausage wheel in
the pan and cook over a medium heat for
8-10 mins until nicely browned on the
underside. Flip over and cook for a
further 8-10 mins until browned all over.
Whisk the cider, mustard and honey
together until smooth, pour over the
sausage and increase the heat. Bubble for
10-15 mins until reduced to a sticky glaze.
To make the salad, whisk the lemon
juice and zest, honey and olive oil in a
large bowl with some seasoning. Grate
the celeriac, carrots, beetroots and
apple, add the seeds and toss everything
together. Cut the sausage
into chunks and serve with the salad
and some extra mustard, if you like.