Sausages with warm red cabbage & beetroot slaw

Sausages with warm red cabbage & beetroot slaw

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Cooking time

Prep: 15 mins Cook: 30 mins - 35 mins

Skill level

Easy

Servings

Serves 4

A sausage sandwich with a difference - team bangers with a baguette, hot and sweet coleslaw and tangy mustard

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
632
protein
18g
carbs
11g
fat
29g
saturates
10g
fibre
10g
sugar
69g
salt
2.7g

Ingredients

  • 8 pork sausages
  • 100ml balsamic vinegar
  • 100g soft dark brown sugar
  • 1 tbsp cumin seed
  • 140g mixed dried vine fruit, such as currants, raisins and sultanas
  • 1 red cabbage, about 800g/1lb 12oz, shredded
  • 4 beetroot, about 350g/12oz, grated
  • 4 chunks of baguette and English mustard, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.
  2. Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.
  3. Serve as hot dogs in a baguette with the warm slaw and a little mustard.

Recipe from Good Food magazine, May 2012

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