Celeriac oven chips
Give oven chips a new twist - with a helping of celeriac
Pork & apple burgers with pickled red cabbage
Serves 4
Easy
Prep:
Cook: -
The combination of apple, pork and sage rarely fails - and this freezable recipe is no exception to the rule
Skip to ingredients
- 8 good-quality pork sausages
- 1 eating applepeeled, cored and grated
- 1 tbsp chopped sageleaves
- 2 tbsp red wine vinegar
- 1 ½ tbsp caster sugar
- 1 small red onionfinely sliced
- 200g red cabbagefinely sliced
- 2 tsp wholegrain mustard
- 4 breadrolls, split in half
Nutrition: per serving
- kcal463
- fat24g
- saturates7g
- carbs43g
- sugars14g
- fibre3g
- protein21g
- salt2.26g
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
step 2
Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.
