Sticky cider & mustard sausage wheel with box grater salad

Sticky cider & mustard sausage wheel with box grater salad

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Cooking time

Prep: 20 mins Cook: 28 mins

Skill level

Easy

Servings

Serves 4

Spiral your chipolatas into a cartwheel and serve with a celeriac, carrot, beetroot and apple slaw- best enjoyed outdoors

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
535
protein
19g
carbs
30g
fat
32g
saturates
8g
fibre
6g
sugar
25g
salt
1.2g

Ingredients

  • 12 linked chipolatas
  • drizzle of oil
  • 250ml cider
  • 2 tbsp wholegrain mustard, plus extra to serve (optional)
  • 2 tbsp clear honey

For the salad

  • juice and zest 1 lemon
  • 1 tbsp clear honey
  • 1 tbsp extra virgin olive oil
  • ½ small celeriac, peeled
  • 2 carrots, peeled
  • 2 raw beetroot, peeled
  • 1 apple
  • 100g mixed seeds (toasted if you have a spare pan)

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, August 2013

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