- 12 chipolatas sausages
- 4 tbsp redcurrant jelly
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice ½ lime
The same shape, but smaller than…
- ¼ white cabbage, shredded
- 4 carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ red onion, sliced
- 1 red apple, cored and sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
Heat grill to medium and snip sausages apart into a roasting tin. Whisk the jelly and oil together well, then use 1 tbsp of the mix to coat the sausages. Grill for 8-10 mins, turning, until cooked through and sticky.
Meanwhile, whisk the lime juice into the remaining redcurrant mixture, then pour into a large bowl. Add the shredded cabbage, carrot, onion and apple and give everything a good mix with some seasoning. Serve the fruity coleslaw with the sausages and split jacket potatoes.