Sausages with warm red cabbage & beetroot slaw
A sausage sandwich with a difference - team bangers with a baguette, hot and sweet coleslaw and tangy mustard
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 - 35 mins
- 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.
- 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.
- Serve as hot dogs in a baguette with the warm slaw and a little mustard.
PER SERVING
632 kcalories, protein 18g, carbohydrate 11g, fat 29 g, saturated fat 10g, fibre 10g, sugar 69g, salt 2.7 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2141648/
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Ingredients
- 8 pork sausages
- 100ml balsamic vinegar
- 100g soft dark brown sugar
- 1 tbsp cumin seeds
- 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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 - 35 mins
Ingredients
- 8 pork sausages
- 100ml balsamic vinegar
- 100g soft dark brown sugar
- 1 tbsp cumin seeds
- 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
PER SERVING
632 kcalories, protein 18g, carbohydrate 11g, fat 29 g, saturated fat 10g, fibre 10g, sugar 69g, salt 2.7 g
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