- 12 chipolata sausages
- 1 tbsp clear honey
- 4 thick slices wholemeal bread (buttered if you like)
For the slaw
- 2 tsp wholegrain mustard
- 2 tbsp light mayonnaise
- 2 tbsp natural yogurt
- 1 fennel bulb, very finely sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 2 carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 red onion, finely sliced
Heat the grill to medium and cook the sausages for 10 mins, turning every so often. Brush with the honey mixture, then return to the grill for a further 1-2 mins or until cooked through.
While the sausages cook, mix together the mustard, mayonnaise and yogurt. Combine the fennel, carrots and onion in a bowl, and stir through the mustardy dressing and a little seasoning.
Pile the slaw onto the slices of bread and top with the sticky sausages.