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Sausages with warm red cabbage & beetroot slaw

Sausages with warm red cabbage & beetroot slaw

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

A sausage sandwich with a difference - team bangers with a baguette, hot and sweet coleslaw and tangy mustard

Nutrition: per serving
NutrientUnit
kcal632
fat29g
saturates10g
carbs11g
sugars69g
fibre10g
protein18g
salt2.7g
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Ingredients

  • 8 pork sausages
  • 100ml balsamic vinegar
  • 100g soft dark brown sugar
  • 1 tbsp cumin seed
  • 140g mixed dried vine fruit, such as currants, raisins and sultana
  • 1 red cabbage , about 800g/1lb 12oz, shredded
  • 4 beetroot , about 350g/12oz, grated
  • 4 chunks of baguette and English mustard , to serve

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.

  • STEP 2

    Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.

  • STEP 3

    Serve as hot dogs in a baguette with the warm slaw and a little mustard.

Recipe from Good Food magazine, May 2012

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A star rating of 4 out of 5.3 ratings
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