Sticky cider & mustard sausage wheel with box grater salad

Sticky cider & mustard sausage wheel with box grater salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 28 mins

Easy

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: per serving

  • kcal535
  • fat32g
  • saturates8g
  • carbs30g
  • sugars25g
  • fibre6g
  • protein19g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 12 linked chipolatas
  • drizzle of oil
  • 250ml cider
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 2 tbsp wholegrain mustard, plus extra to serve (optional)
  • 2 tbsp clear honey

For the salad

  • juice and zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp clear honey
  • 1 tbsp extra virgin olive oil
  • ½ small celeriac, peeled
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 carrots, peeled
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 raw beetroot, peeled
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 apple
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g mixed seed (toasted if you have a spare pan)

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.