Sausages with fruity coleslaw

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• tavycook

  21 April 2008

  tavycook rated and commented on this recipe

  

  I generally don't like really sweet additions to a savoury meal so made this with some misgivings but it was absolutely delicious. Will definitely make again

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• Krissy

  22 May 2008

  Krissy rated and commented on this recipe

  

  Absolutely gorgeous! The coleslaw tastes really good, much prefer it to normal coleslaw and will definitely be making this again!

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• ailiejan

  30 October 2008

  ailiejan rated and commented on this recipe

  

  Delicious - was a bit dubious about the sweet aspect with sausages, but it was so easy and so very tasty. Really lovely coleslaw.

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• SC

  04 August 2011

  SC rated and commented on this recipe

  

  I was very dubious about trying to feed such large chunks of raw cabbage and onion to my household of students, but this went down a treat. I would recommend slicing everything as thinly as you can, but the dressing was really delicious. Genuinely surprised that it was quite so nice. The lime adds a really good sour tang, which works well with fatty meats like the BBQ Tomato Sausages I served it with. Kept for a few days in the fridge too. Will definitely make again!

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Ingredients

• 12 chipolatas sausages
• 4 tbsp redcurrant jelly
• 2 tbsp olive oil
• juice ½ lime
• ¼ white cabbage , shredded
• 4 carrots , grated
• ½ red onion , sliced
• 1 red apple , cored and sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 12 chipolatas sausages
• 4 tbsp redcurrant jelly
• 2 tbsp olive oil
• juice ½ lime
• ¼ white cabbage , shredded
• 4 carrots , grated
• ½ red onion , sliced
• 1 red apple , cored and sliced

Per serving

420 kcalories, protein 12g, carbohydrate 34g, fat 27 g, saturated fat 8g, fibre 5g, sugar 27g, salt 1.63 g

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